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.
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