Stone Fruit & Scotch BBQ Sauce
This tomato-based barbecue sauce uses peach preserves to add a fruity sweetness (you can also use apricot, plum or cherry), balanced by the light smokiness of Scotch, while whole peeled tomatoes add acidity and tang. Brush the sauce on pork ribs or chicken, but also try it on salmon fillets or swordfish.
Bring the Scotch to a boil in a small saucepan and cook until reduced by half, about 2 minutes. Pour in the remaining ingredients, crushing the tomatoes with your hand as you add them or with a spoon or potato masher in the pan, and return to a boil. Reduce the heat to maintain a steady simmer and cook, stirring occasionally, until reduced slightly and thickened, about 15 minutes.
Remove the pan from the heat and pour the sauce into a blender, or use an immersion blender, and purée until smooth. Transfer the sauce to an airtight storage container and let cool to room temperature. Refrigerate until ready to use.
Get our new Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.