Apricot Peach Bourbon BBQ Sauce

Adapted from Culinaria Magazine's Original Recipe

1 1/2 cup The Perfect Purée Apricot Puree, thawed
2/3 The Perfect Purée White Peach Puree, thawed
2 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed
1/4 cup Worcestershire sauce
1/4 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
3/4 cup lemon juice
2 dashes liquid smoke flavoring
1/2 cup brown sugar, packed
1/2 cup ketchup
2 cups bourbon
1. Combine Worcestershire sauce and soy sauce in the blender with dry spices. Blend until spices are well mixed.
2. Place spiced liquid and remaining 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 last hour of cooking time.