Chef Tom Fraker

Grilled Peach Red Tamarillo BBQ Sauce

Name: Grilled Peach Red Tamarillo BBQ Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: About
Cuisine: American
Ingredients: 2 quarts water; 5 tamarillos (use red tamarillos); 7 large peaches, halved and pit removed; Cooking spray as needed; 2 tablespoons extra virgin olive oil; 1 shallot, peeled and minced; 1 Maui Onion, peeled and diced; 2 cloves organic garlic (roasted and minced); 2 tablespoons ginger root, peeled and minced; 1/2 cup water; 1/2 cup cider vinegar; 2/3 cup brown Sugar; 1 teaspoon allspice; 2 pinches cayenne pepper; 2 tablespoons honey; Kosher salt to taste; Fresh ground pepper to taste

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Cuisine

American

Servings

About 1 quart

Prep Time

30 minutes

Cook Time

40 minutes

Ingredients

2 quarts water
5 tamarillos (use red tamarillos)
7 large peaches, halved and pit removed
Cooking spray as needed
2 tablespoons extra virgin olive oil
1 shallot, peeled and minced
1 Maui Onion, peeled and diced
2 cloves organic garlic (roasted and minced)
2 tablespoons ginger root, peeled and minced
1/2 cup water
1/2 cup cider vinegar
2/3 cup brown Sugar
1 teaspoon allspice
2 pinches cayenne pepper
2 tablespoons honey
Kosher salt to taste
Fresh ground pepper to taste

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Directions

Boil the water in a large sauce pot.
Using a sharp knife, score an ''X'' on the bottom of each tamarillo opposite the stem end.
Carefully place the tamarillos in the boiling water and cook until the ''X'' starts to open and the skin begins to peel away. Keep an eye on the tamarillos because this won't take long and you don't want to overcook them.
When ready, plunge the tamarillos immediately into ice water. This will stop them from cooking and make them cool to handle.
Cut off the stems, peel the tamarillos and dice them.
Spray the flesh side of the peaches with the cooking spray.
Place the peaches, flesh side down, on a hot grill and cook until you achieve nice grill marks. Flip them over and repeat.
When finished, dice the peaches and set aside.
In a large sauce pan, heat the olive oil over high heat.
Add the shallot and onion and, while stirring often, cook until caramelized.
Add the garlic, ginger, peaches, tamarillo and the ½ cup of water. Bring to a boil, reduce heat and simmer for 10 minutes, stirring frequently.
Stir in the vinegar, brown sugar, allspice and cayenne. Simmer until liquid is reduced and the sauce thickens, about 15 minutes.
Add the honey and season with salt and pepper.
Carefully puree in a blender or food processor until smooth. Adjust seasonings.
Let cool and refrigerate until ready to use.

Recipe Note

I used this barbeque sauce on grilled pork and chicken. If you want more peach flavor, simply grill more peaches and puree with the barbeque sauce.

Grilled Peach Red Tamarillo BBQ Sauce