I learned so much from my last recipe swap when I made garlic, ginger and scallion shrimp, that I decided to give it another go.  This time the theme was warm weather and BBQ (yay!) and I got a recipe for Peach Barbecue Sauce.  I have never:  made my own barbecue sauce, tasted a fruit based barbecue sauce, cooked with alcohol, blanched fruit, or cut a jalepeno (Umm…inhaling burns).  Lots of firsts, right?  That is why I love these swaps.  While I am a good baker, I am the first to admit I am not the best cook.  These swaps challenge me and I love that!  I actually get to apply my Food Network knowledge and everything I read in my ATK cookbooks.  Fabulous.  The sauce is easy to put together.  You just the blanch and peel the peaches, do some chopping, and measure out the rest of the ingredients.  Then you just let the sauce simmer and reduce, followed by blending to the consistency you like.  We like our sauces smooth.  Oh how I love my Vitamix!   I made some pork tenderloin in the Crock-Pot and finished it on the grill, basting it with the sauce.  I found the sauce to taste like a peach flavored honey mustard sauce, a nice change from the usual tomato based barbecue sauce.

Peach Barbecue Sauce

1 pound fresh peaches

3/4 cup chopped sweet onion such as Vidalia

1 1/2 tablespoons minced fresh jalapeño with seeds   adjust to taste

1 tablespoon canola oil

1/4 cup 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