This Sauce is both sweet and savory, making it lovely on Chicken, Salmon or vegetarian burgers. The smoked oil adds a bit of intrigue which can be increased by adding a diced jalapeno or two while you saute the onion or garlic. (Makes 4 cups)
- 5 medium sized ripe peaches
- 3 large garlic cloves2 shallots
- 2 Tbsp Olive Wood Smoked Olive Oil
- 1/4 cup Sicilian Lemon White Balsamic Vinegar
- 1/2 cup brown sugar
- 1/4 cup tomato paste
- 2 Tbsp grainy Dijon mustard
- 1 Tbsp Worcestershire sauce
- 2 tsp smoked paprika (available at Lot22)
- 1/2 tsp ground nutmeg (you can grind our fresh Stone nutmeg)
- 1 tsp sea salt
- 1/2 tsp ground black pepper (Zanzibar black peppercorns are amazing)
The easiest way to peel a fresh peach is to gently drop it in boiling water for 10-15 seconds. Then, using tongs, hold it under water until it's cold enough to handle. Pressing gently, run your thumb over the surface. The peel should just slip off. If the skins are being stubborn, place the peach back in the boiling water for an additional 5-8 seconds and try again. This works best with ripe peaches.
Chop the peeled peaches into 1/2 inch pieces and set aside.
Mince the garlic cloves and shallots and lace them in a large, heavy bottomed saucepan with the oil. Saute over medium heat until the shallots are soft and just browned, 3-5 minutes. Pour in the white balsamic, scraping off any bits that are sticking to the pan, then add the brown sugar, tomato paste, Dijon, Worcestershire sauce, paprika, and nutmeg. Season to taste with salt and pepper. Mix well to combine.
Add the peaches and bring everything just to a boil. Turn down the heat and simmer, uncovered, for 30 minutes, until the sauce is thick and the peaches are soft.
Remove from the heat and allow to cool to room temperature. Puree with an immersion blender, or in batches in a traditional blender, until smooth and creamy.
This will keep in the fridge in an airtight container for up to 2 weeks.
Adapted from The Olive Oil and Vinegar Lovers Cookbook