This peach sauce was created for a friend who can't eat nightshades as we were planning on BBQing chicken. Plus we had some fresh peaches from the farmer's market and just had to use them.
So last week Holley and I spent the week in Vancouver with some friends. It was a fantastic visit, and holy cow was the weather ever awesome! Good food, great company, and fun times.
We broke up the drive by stopping at a provincial park in an area that I've been wanting to explore for a while now. It was absolutely incredible. I've told you in the past that I really crave getting away from man-made sound-pollution, and this spot was loud with nature! I've recently been seeking out more time in nature, and I find that I am really recharged by water. I don't mean Evian or Dasani – although I believe there was a Nestle bottling plant not too far away. Running water and ocean waves really bring something out in me. After spending only about 15 minutes by myself watching and listening to the water flowing, and feeling it's coldness on my feet, I was like a totally different person.
I took some videos to share with you actually. Check 'em out:
(I actually used most of my month's phone data attempting to upload that to Instagram.)
I really enjoy visiting these friends. We played hours and hours of Dutch Blitz (if you haven't played it, it's this fast-paced card game that really forces you to concentrate!), relaxed by the pool, and painted by the beach:
It was a really refreshing visit, and I feel energized in a way that I haven't in months! I hope you find this peach sauce fresh and energizing, especially knowing that it was born out of such a fun week!
Here's a different sauce for BBQing: Tomato-free Peach BBQ Sauce, fresh & energizing, take advantage of seasonal fruits!
- 1 peach (skinned, pitted, and cubed)
- 2 Tbsp agave syrup
- 1 tbsp Dijon mustard
- 2 cloves garlic (crushed)
- Pinch of salt
- Combine peach, agave syrup, mustard, and garlic in a saucepan.
- Use a potato masher to crush peaches and mix ingredients.
- Cook over medium-high heat, stirring regularly to keep from burning.
- Cook down until liquids are gone and mixture is the desired consistency.
- Add salt to taste.