Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
   1      each          small onion -- grated
   2      tablespoons   dark brown sugar
   1      teaspoon      ground cloves
   1      teaspoon      ground cayenne pepper
   1      each          16 oz can sliced peaches in heavy syrup
     1/2  cup           Bailey's Irish Cream
     1/2  cup           chopped bread and butter pickles

Preparation:

Many a good barbeque sauce is based on fruit nowadays. Since in fact, botanically speaking, a tomato is a fruit, I suppose one could argue that fruit is the most common constituent of any barbeque sauce. Still, one based on peaches might seem to be asking a lot of taste buds primed to mediate the hot, spicy flavors of a grill. In actuality, it provides a soothing contrast to them. Melt the butter in a small stainless steel or flameproof ceramic saucepan set over low heat. Add the onion, and sauté until golden. Stir in the brown sugar, cloves, and cayenne pepper, mixing well. Drain the peaches, reserving the syrup. Cut the slices in half and add them to the saucepan. Lightly blend in first the Bailey's Irish Cream then the pickles. Simmer, stirring gently occasionally for 20 minutes, or until the sauce thickens nicely. Chill before serving. This entire sauce may be blenderized to give it a smooth consistency.