Savory Peach Sauce
A delicious accompaniment for chicken, turkey, wild game, shellfish or pork!
Ingredients
- 6 fresh ripe peaches about 4 cups chopped
- 2 tablespoon lemon juice or apple cider vinegar about 1/2 large lemon
- 1/3 cup white sugar or brown sugar
- 2 teaspoon Dijon mustard
- 2 cloves garlic minced – about 2 teaspoons (or 2 frozen cubes or 1/4 tsp garlic powder)
- 3 tablespoon green onion finely chopped
- 1/4 teaspoon red pepper flakes or more
- 2 tablespoon fresh thyme or 1 tsp dried
- 1/2 teaspoon each salt and black pepper
Instructions
- Peel peaches, then cut in half and remove pits. Chop into small chunks, about 1/2-3/4 inch (1.28-1.9 cm).
- In a medium saucepan, put in all ingredients. Heat to medium-high heat to bring to gentle boil (lower heat to medium heat if boiling too rapidly). Gently boil for about 6-8 minutes uncovered, stirring frequently, or until you reach the desired consistency. The more you cook it, the thicker it will get. Taste and adjust seasonings, adding more lemon, sugar, chili flakes, thyme as needed.
- Serve hot or cold with chicken, fish, pork or grains.
Notes
This recipe is from Two Kooks in the Kitchen.
At our Market demo we did a fast riff on the recipe, substituting a half pint of a canned peach and orange marmalade we had made for the fresh peaches and the sugar. We did add about a third cup of ripe diced peaches to the mix for texture. You could use any number of good fruit preserves in this manner with the vinegar, herbs and mustard to create a savory fruit sauce. Thin to the desired consistency with fruit juice, a bit of wine or spirits, or water. To thicken just cook a bit longer.
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