Robert Wemischner

Yield: A generous pint. Enough for use on four servings of a grilled protein such as pork chops, chicken breasts or thighs, or firm fish steaks, shrimp, scallops or other seafood.

When stone fruits are plentiful and you are looking for ways to use them other than in tarts, poached fruit medleys or ice creams, why not take advantage of their complex flavor and cook them into a great summer barbecue sauce? With their inherent sweetness toned down with vinegar and fresh tomato, peaches, nectarines, plums and apricots can all be used in whatever proportion you wish to create a fast sauce that’s ready to be slathered on pork, chicken or even fish during the last few minutes of cooking when outdoor grilling is an everyday occurrence.

Here’s the way to make it.

12 ounces fresh ripe tomatoes (left whole if small, cut into 1 inch pieces, if larger)

12 ounces pitted stone fruits  (plums, peaches, nectarines, apricots and their variants are all fine here, in whatever proportion you wish)

Note: If  the skins of the fruits are particularly tough, remove them; if they are tender, there’s no need to peel them

3 ounces brown sugar

3 ounces white vinegar

.75 ounce fresh peeled ginger root, diced

3 large cloves of garlic, peeled and minced

1/4 t. dry mustard powder

1 t. salt

Pinch (or more to taste) hot red pepper flakes 

Place all of the ingredients into a heavy 3 quart saucepan. Over medium to high heat, bring the mixture to a boil and then stirring occasionally, continue to cook over low heat until all is tender. Check the sweet/tart balance and add more sugar or vinegar as your taste dictates, if necessary. You can use the sauce as is at this point but I prefer to pass it through a food mill to yield a smooth thick texture. It may be stored in the refrigerator in a tightly covered container for a couple of weeks but if your summer routine includes almost daily alfresco cooking and dining, you will use it up in no time.