Peach Mustard Chutney

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.