Peach Whiskey BBQ Sauce
1 cup chopped onion
1 Tbsp minced garlic
1 tsp chili powder
1/3 cup bourbon (I used Bird Dog Peach Flavored Whiskey)
1 Tbsp Dijon mustard
2 peaches, peeled, cored and diced
1/4 cup brown sugar
1/2 cup ketchup
3 Tbsp Apple cider vinegar
Heat the oil in a large pan over medium heat. Add the onion and saute until soft and slightly browned (about 12 minutes). Add the garlic in and cook until fragrant (3 min). Stir in the chili powder and mustard. Stir in the peaches, bourbon, brown sugar, ketchup and vinegar. Simmer for 30 minutes until the peaches are really soft. At this point, take it off the heat and let it cool down. When it is cool, puree in a blender until desired consistency. This is great on ribs or chicken! Store it in a container in the fridge for a week or freeze it for up to 6 months.
Mason Jar Peach Crumbles
4 cups peaches, peeled, cored and diced
3 Tbsp Tapioca
1 Tsp cinnamon
dash of salt
1 cup brown sugar, divided in half
squeeze of half a lemon
1/4 cup flour
2 Tbsp oats
3 Tbsp butter, cold and diced
Mix all the ingredients together in a large bowl. Spoon the mixture into clean mason jars (about 3/4 of the way up). In a separate bowl, mix together the rest of the brown sugar, the flour and oats. Cut the butter in until it is combined. Top the mason jars with the crumble mixture.
At this point you can either bake them at 350 degrees for about a 3-40 minutes (or until hot and bubbly) or you can put the mason jar lids on a store them in your freezer.
If you are baking them from the freezer, take the tops off and place the jars on a baking sheet. Put the baking sheet into a cold oven and turn it onto 375 degrees. This will take about an hour but will ensure the jars won't crack and break.
Serve these hot with a scoop of vanilla ice cream (get my homemade ice cream recipe here)