Apricot Peach Bourbon BBQ Sauce Adapted from Culinaria Magazine's Original Recipe

Ingredients for Apricot Peach Bourbon BBQ Sauce:

• 1 ½ cup The Perfect Purée Apricot Puree, thawed
• ⅔ The Perfect Purée White Peach Puree, thawed
• 2 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed
• ¼ cup Worcestershire sauce
• ¼ cup soy sauce
• 1 tsp. allspice
• 1 tsp. chili powder
• 1 tsp. dry basil
• 1 tsp. dry ground oregano
• 1 tsp. ginger root, freshly grated
• 1 tsp. black pepper
• 2 tsp. dry mustard
• 3 oz. apple cider vinegar
• 1 tsp. ground celery seeds
• 1 14 oz. can of tomato puree
• 6 tbsp. butter
• ¾ cup lemon juice
• 2 dashes liquid smoke flavoring
• ½ cup brown sugar, packed
• ½ cup ketchup
• 2 cups bourbon

Method for Apricot Peach Bourbon BBQ Sauce:

1. Combine Worcestershire sauce and soy sauce in the blender with dry spices. Blend until spices are well mixed.
2. Place spiced liquid and ingredients, except bourbon, in a large saucepan. Cook over low heat for at least 2 hours.
3. Stir in bourbon and cool.
4. Store tightly covered for at least 3 days to allow flavors to mingle.
5. Use to baste meats during the last hour of cooking time.