Peach and plum barbecue sauce recipe

Name: Peach and plum barbecue sauce recipe
Cook time: 1 h 30 min
Yield: about 2 litres
Cuisine: American
Ingredients: 100g butter; 2 large brown onions, peeled and roughly chopped; 8 cloves garlic, peeled and roughly chopped; 1kg yellow peaches, peeled and seeded; 750g plums, peeled and seeded; 500g tomatoes, peeled and seeded; 4 birds-eye chillies, seeds and stems removed; ½ cup malt vinegar; ½ cup white vinegar; 1 cup brown sugar; ½ cup dark rum; 2 tbsp fish sauce; ½ cup dijon mustard; 1 tbsp sea salt

Adam Liaw

Updated December 16, 2019, first published December 12, 2016

easyTime:1-2 hoursMakes:about 2 litres

With Christmas smack-bang in the middle of barbie season, there are few more perfect gifts than a home-made barbecue sauce made from summer stonefruit.

Ingredients

100g butter
2 large brown onions, peeled and roughly chopped
8 cloves garlic, peeled and roughly chopped
1kg yellow peaches, peeled and seeded
750g plums, peeled and seeded
500g tomatoes, peeled and seeded
4 birds-eye chillies, seeds and stems removed
½ cup malt vinegar
½ cup white vinegar
1 cup brown sugar
½ cup dark rum
2 tbsp fish sauce
½ cup dijon mustard
1 tbsp sea salt

Method

1. Heat the butter in a large saucepan and fry onion and garlic until softened, about 5 minutes. Add remaining ingredients and simmer, covered, for 30 minutes until the fruit has softened. Purée the sauce in batches to a smooth consistency.

2. This can be bottled as is, but if you want a more concentrated flavour, return the puréed sauce to a saucepan and simmer, stirring regularly, for another 30 minutes, until thickened. Transfer to clean, sterilised jars or bottles. Label them and they're ready to give away as gifts.
Correction: This recipe was originally labelled gluten-free. This has since been updated.