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.
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By tanyasgroia1_50...
rockville centr...
on March 04, 2009
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This is an excellent last minute chutney to go along any white meat or fish. I was finding it hard to find frozen peaches sometimes so I use canned in water and its perfect everytime...I use crasins instead of cherry and a little maple syryp and its perfect everytime!
Thanks Tyler!
By stybofam_9883220
Mansfield, PA
on March 01, 2008
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I made this with 1 T. of mustard since one reviewer said the mustard flavor was too strong. I served it with a roast pork tenderloin. Delicious!
By mrini31_1085524
Cleveland, OH
on September 30, 2007
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I usually love Tyler's recipes, but this was so bad I had to throw it out! Everyone who tasted it thought it was terrible. I followed the recipe EXACTLY as written. I think the mustard flavor was overpowering. I can't imagine that anyone actually liked this. The chicken recipe on the same show though was excellent.
This one was a waste of ingredients and effort.
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