Peach and plum barbecue sauce recipe

Adam Liaw
Adam Liaw's peach and plum barbecue sauce.
Adam Liaw's peach and plum barbecue sauce. Photo: William Meppem

With Christmas smack-bang in the middle of barbie season, there are few more perfect gifts than a home-made barbecue sauce made from summer stonefruit.


100g butter

2 large brown onions, peeled and roughly chopped

8 cloves garlic, peeled and roughly chopped

1kg yellow peaches, peeled and seeded

750g plums, peeled and seeded

500g tomatoes, peeled and seeded

4 birds-eye chillies, seeds and stems removed

½ cup malt vinegar

½ cup white vinegar

1 cup brown sugar

½ cup dark rum

2 tbsp fish sauce

½ cup dijon mustard

1 tbsp sea salt


1. Heat the butter in a large saucepan and fry onion and garlic until softened, about 5 minutes. Add remaining ingredients and simmer, covered, for 30 minutes until the fruit has softened. Purée the sauce in batches to a smooth consistency.

2. This can be bottled as is, but if you want a more concentrated flavour, return the puréed sauce to a saucepan and simmer, stirring regularly, for another 30 minutes, until thickened. Transfer to clean, sterilised jars or bottles. Label them and they're ready to give away as gifts.

Correction: This recipe was originally labelled gluten-free. This has since been updated.