 |
|
|
|
|
|
| |
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 medium shallot, diced
1 clove garlic roughly chopped
3/4 teaspoon kosher salt
Freshly ground black pepper
1 pound frozen peaches (about 2 1/2 cups) thawed and roughly chopped
1/4 cup brown sugar
1/3 cup dried cherries
2 tablespoons Dijon mustard
Melt the oil and butter in a medium saucepan over medium heat. Add the shallot and garlic season with the salt and pepper, and cook until tender, about 4 minutes. Stir in the peaches, brown sugar, cherries, and mustard. Cook, stirring occasionally, until peaches get nice and juicy and turn into a thick chunky compote, about 8 minutes. Cool and serve at room temperature with chicken or pork.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Other Recipes from this Episode
| |
|
|
|
|
|
|
|
|
|
![]("/food/images/spacers/spacer.gif"){kind=spacer}
