Peel and slice the peaches into 1/2-inch wedges, and mince the garlic cloves. In a small bowl, combine the smoked paprika, chili powder, cinnamon, and sea salt—this dry spice blend will bloom beautifully in hot oil and release all its aromatic compounds. Having everything prepped and measured before you start ensures the cooking process moves smoothly and the garlic doesn't burn while you're still preparing other ingredients.

Heat the canola oil in a large saucepan over medium-high heat. Once shimmering, add the minced garlic and the spice blend from Step 1, stirring constantly for about 30 seconds—this brief bloom transforms the spices and creates a fragrant, flavorful base. Add the peach slices and cook uncovered for 10 minutes, stirring occasionally, until the peaches begin to break down and release their juices. This initial cooking softens the fruit and begins the flavor development process.

Pour in the water, ketchup, light brown sugar, apple cider vinegar, and Worcestershire sauce. Stir well to combine all ingredients, breaking up any clumps of sugar as you go. The combination of sweet, tangy, and umami flavors creates a balanced BBQ sauce base that will deepen as it simmers.

Bring the sauce to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally, until the sauce reduces slightly and the flavors meld together. I find that letting the sauce simmer at this point rather than boiling hard prevents the peaches from becoming too mushy before blending, giving you better texture control in the final product.

Remove the saucepan from heat and let the sauce cool for 2–3 minutes. Using an immersion blender, blend the sauce directly in the pan until completely smooth, or carefully transfer to a blender in batches and blend until you reach your desired consistency. I prefer a completely smooth sauce for BBQ, but if you like a bit of texture, you can blend less. Return the blended sauce to the pan if you used a blender.

In a small bowl, whisk together the cornstarch and 2 tablespoons of water until the cornstarch is completely dissolved with no lumps. Place the blended sauce back over medium heat and bring to a gentle simmer. Slowly pour in the cornstarch slurry while stirring constantly to avoid lumps, and continue stirring for 1–2 minutes until the sauce thickens to your desired consistency. Remove from heat and let cool slightly before serving—the sauce will thicken a bit more as it cools.