Carol came back from Greenville, SC with an abundance of fresh peaches, so I turned 1.5 lb. of them into BBQ sauce following a recipe in TastingTable.com.  It was good last night with grilled chicken thighs, and I think would be good with grilled pork, ham or bacon.  This will make about a quart and will take about an hour.

1.5 lb. fresh peaches, halved and pitted

1 large orange bell pepper

1 medium yellow onion, peeled and halved

1 Tbs. olive oil

¾ cup light brown sugar

½ cup peach preserves

¼ cup white wine vinegar

1 Tbs. whole grain mustard

1 Tbs. chopped fresh ginger

1 tsp. coriander seeds

1 tsp. kosher salt

Heat a grill and oil the grate

Put the cut peaches, pepper, and onion on a sheet tray and coat them with the oil.  Grill them for about 5 minutes on each side to give them a light char.  Remove them from the grill.  Put the pepper in a plastic bag to steam off the skin for about 10 minutes.  Cut the peaches, pepper, and onion in chunks and put them in a blender or food processor with the remaining ingredients.  Blend until smooth.

Pour the sauce into a large saucepan.  Bring to a boil and reduce to a simmer.  Cook for about 30 minutes until the sauce is glossy and slightly thickened.