Active Time

　　20 minutes

　　Total Time

　　1 hour

　　When you've had your fill of ripe peaches eaten out of hand, peel the rest for this fruity-tangy sauce. Brush it on grilled pork or chicken toward the end of cooking, and serve extra on the side. And who could say no to a dab of leftover sauce on a cream cheese — topped cracker?

　　

Ingredients

Makes about 2 cups

　　1 pound fresh peaches

　　3/4 cup chopped sweet onion such as Vidalia

　　1 1/2 tablespoons minced fresh jalapeño with seeds

　　1 tablespoon canola oil

　　1/4cup cider vinegar

　　1/4 cup bourbon

　　2 1/2 tablespoons mild honey

　　2 tablespoons Dijon mustard

　　3/4 teaspoon light brown sugar

　　1/4 teaspoon chili powder

　　1/8 teaspoon dry mustard

　　1/4 teaspoon kosher salt

　　

Step 1

Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.

　　

Step 2

Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutesutes.

　　

Step 3

Purée in a blender (use caution when blending hot liquids).

　　Cooks' note:

　　Sauce can be made 3 days ahead and chilled, uncovered, until cool, then covered.