I found this recipe on epicurious.com. I omitted dry mustard from my version, only because I didn't have it in the house, and used a yellow onion rather than a Vidalia (it was what I had on hand). I also don't have a kitchen scale, so I just used 2 peaches, which I figured was close to 2 lbs. Also, out of shear laziness, I didn't blanch or peel the peaches, and it was delicious all the same.
I served the sauce over grilled pork chops with grilled corn on the cob and jalapeno cheddar cornbread. I wished at the time I also had made a tomato salad - but next time. All the same, the perfect summer cookout.
Makes about 2 cups. I had so much left over I froze it to enjoy again later.
1 pound fresh peaches 3/4 cup chopped sweet onion such as Vidalia 1 1/2 tablespoons minutesced fresh jalapeño with seeds 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
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.
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 minutes.
Purée in a blender (use caution when blending hot liquids).
Note: Sauce can be made 3 days ahead and chilled, uncovered, until cool, then covered.