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Savory Peach Sauce Recipe

Dijon, lemon, thyme, garlic and chili flakes give this savory peach sauce recipe a great depth of flavor. It’s a delicious pairing with chicken and pork. 

Fresh peach sauce screams summer. I can’t get enough of sweet juicy seasonal peaches in the summer and this is just one more way to use them.  

peach sauce on spoon over jar of serving jar of peach sauce

The recipe, similar to a savory peach compote, is so easy to make in less than 20 minutes and adds a special touch to a summer lunch or dinner during peach season.  

What to serve with peach sauce

I often serve it on the side, but you can also spread it over roast chicken and broil it for a few minutes.  Or even toss chicken pieces into the sauce, sprinkle it with parsley and serve over rice or quinoa. Here are a few recipes to try with this peach sauce. 

Recipe Tips

To remove skins

  • Place peaches in a pot of boiling water for 1 minute.
  • Empty peaches into a colander and continually rinse with very cold water to stop the cooking process.
  • Skins will slip off with your fingers. For stubborn spots, using a paring knife.

To dice peaches

  • Slide a small knife all around the indent of the peach. Twist two halves of the peach in opposite directions along the cut to separate.
  • Remove pit.
  • Slice into 1/2 inch pieces. Then dice.

Shortcut

  • Buy frozen peaches that are already peeled and sliced. Cut into smaller pieces and toss them into the pot. No need to thaw.  You will to need to add an extra cup or two and cook them longer to evaporate the juices from the frozen peaches.

Tailor To Your Taste

  • Add a tablespoon or two of good quality balsamic vinegar or a couple teaspoons Worcestershire sauce.
  • Replace the thyme with other fresh herbs like rosemary or tarragon.
  • Add a bit of red onion, sautéed in a teaspoon olive oil before adding the remaining ingredients.

Make Ahead

  • The savory peach sauce can be made 3-5 days ahead and kept in the fridge in mason jars or any airtight container. Serve cold or warm it in the microwave.

Other easy peach recipes you might like

How to make savory peach sauce

Sauce ingredients: juicy peaches, Dijon, thyme, lime juice, garlic red pepper flakes, salt and black pepper.

peeling peaches after dropping in boiling water for a minute
Plunge ripe peaches into boiling water for 1 minute for easy-to-peel skins
peeled peaches
Peel peaches (skins just slip off)
Peach Sauce cooking in pot
Gently boil savory sauce until thickened to the consistency you like.
peach sauce over chicken breast on plate
Serve the warm peach sauce over chicken, turkey or pork chops.
savory peach sauce in a glass jar p
peach sauce on spoon over jar of serving jar of peach sauce
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4.78 from 18 votes

Savory Peach Sauce Recipe

Dijon, lemon, thyme, garlic and chili flakes give this savory peach sauce recipe a great depth of flavor. A delicious pairing with chicken, turkey and pork.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Sauces
Cuisine: American
Servings: 8 (1/4-1/3 cup each)
Author: Cheryl

Ingredients

  • 6 fresh 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 AND CUT THE PEACHES (Note 1): For easy peeling, carefully drop peaches into a medium pot of boiling water. Boil for 1 minute. Lift out peaches with a slotted spoon and slip off the skins. Cut peaches in half and remove pits. Chop into small chunks, about 1/2-3/4 inch (1.28-1.9 cm).
  • MAKE THE SAUCE: In a medium saucepan (I use the same one as above), 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

  1. To remove peach skins
    • Place peaches in a pot of boiling water for 1 minute.
    • Empty peaches into a colander and continually rinse with very cold water to stop the cooking process.
    • Skins will slip off with your fingers. For stubborn spots, using a paring knife.
  2. To chop/dice peaches
    • Slide a small knife all around the indent of the peach. Twist two halves of the peach in opposite directions along the cut to separate.
    • Remove pit.
    • Slice into 1/2 inch pieces. Then dice.
  3. Variations:
    • Add a tablespoon or two of good quality balsamic vinegar or a couple teaspoons Worcestershire sauce.
    • Replace the thyme with other fresh herbs like rosemary or tarragon.
    • Add a bit of red onion, sautéed in a teaspoon olive oil before adding the remaining ingredients.
  4. Make Ahead: The savory peach sauce can be made 3-5 days ahead and kept in the fridge in an airtight container. Serve cold or warm it up in the microwave.
 
Nutrition values are estimates for about 1/4 cup/59 ml.

Nutrition

Calories: 82kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 231mg | Fiber: 2g | Sugar: 18g | Vitamin A: 491IU | Vitamin C: 12mg | Calcium: 17mg | Iron: 1mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!

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Recipe Rating




14 Comments

  1. 4 stars
    Left out the green onions, used a 50/50 combination on very ripe and not-quite-ripe peaches to add texture. So good! New family favorite 😍

  2. 5 stars
    Great tasting! Used peaches from our tree and canned this! 1/2″ headspace, 20 minutes in a water bath. I love the kick it has. I added just a bit more chili flakes and about doubled the green onions. I will use this recipe every year when canning. Thanks!

  3. 5 stars
    Wow, yum! This is so delicious. The warm, bite of mustard and chili with the sweet tang Ines of the peach and lemon juice. So good! Thank you for sharing this recipe.

  4. 5 stars
    Holy wow this is seriously good! Had it with my pork shoulder roast. I subbed Italian seasoning for the fresh herbs. This one’s a keeper!

  5. Have you worked out a way to can this peach sauce safely? Would I have to increase the acid or sugar ingredients? I don’t want to take any chances; that’s why I’m asking you. I’d love to make it now in early August, when I have several hundred peaches from our peach tree and am looking for tasty ways to put up peaches to enjoy all year long. Thanks! Chrissy

    1. Hi Chrissy,
      Firstly, how lucky you are to have a peach tree! Canning is a whole different ballgame and requires specific equipment and techniques. I’m afraid I’m not an expert in canning, so I suggest you google how to can peach sauce, applesauce or other fruits and go from there. I don’t think you would need to change the recipe. Perhaps this canning 101 article will be useful https://foodinjars.com/canning-101-archive/. Best of luck with your peaches.

  6. Just made this because I had peaches that were overly ripe great peaches.
    Outstanding! Not too sweet, not to hot, great depth of flavors