This can be also used as a marinade or a glaze. Great with pork (chops) and chicken. Discard marinade after using or reheat to a boil, then use to baste meat. The cooking time for the peaches will vary depending on their ripeness.

3 c peeled, chopped peaches
1 c dry white wine
1/4 c sugar
1 t salt, divided
1/4 t black pepper, divided
2 T white wine vinegar
2 T molasses
1 t chili powder
1/2 t paprika
1/4 t cayenne

1. Combine peaches, white wine, and sugar in a saucepan that has a lid. Bring to a boil. Cover, reduce heat, and simmer about 25 minutes. Uncover and simmer 5 minutes more.

2. Place mixture in a food processor and process until smooth. Ad 3/4 teaspoon salt, 1/8 teaspoon black pepper, vinegar,  molasses, chili powder, paprika, and cayenne. Pulse to combine. Let stand 5 minutes.

3. If not using immediately, refrigerate for a week, or freeze.