Fresh Savory Peach Sauce screams summer. I can’t get enough of sweet juicy peaches in the summer and this is just one more way to use them. This recipe, so easy to make in less than 20 minutes, adds a special touch to a summer lunch or dinner. 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.
Tips on Preparing Savory Peach Sauce
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 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.
- 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.
- Replace the thyme with rosemary or tarragon.
- The savory peach sauce can be made 3-5 days ahead and kept in the fridge. Serve cold or warm in the microwave.
Savory Peach Sauce Recipe
- 6 peaches (about 4 cups chopped)
- 2 tbsp lemon juice (about 1/2 large lemon)
- 1/3 cup sugar
- 2 tsp Dijon mustard
- 2 cloves garlic, minced (or 2 frozen cubes or 2 tsp)
- 3 tbsp green onion, finely chopped
- 1/4 tsp chili flakes (or more)
- 2 tbsp fresh thyme (or 1 tsp dried)
- 1/2 tsp each, salt and pepper
- PEEL AND CUT THE PEACHES: For easy peeling, carefully drop peaches into a pot of boiling water. Boil for 1 minute. Lift out peaches and slip off the skins. Cut peaches in half and remove pits. Chop into small chunks, about 1/2-3/4 inch.
- MAKE THE SAUCE: In a medium pot (I use the same one as above), put in all ingredients. Heat to Medium-high to bring to gentle boil (lower heat to medium 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.
For a variation on a peach sauce, try our Peach Chutney recipe