Peach & Plum BBQ Sauce
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
Borrowed from Adam Liaw at goodfood
Serves: About 2 litres
Preparation time: 1 - 2 hours
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.
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