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.
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.
Ingredients – tailored to your taste
Sauce ingredients: juicy peaches, Dijon, thyme, lime juice, garlic red pepper flakes, salt and black pepper.
Variations and substitutions:
- 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.
Step-by-step instructions
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.
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
- Peach Marmalade
- Peach and prosciutto appetizers
- Maple-Ginger Salmon with Peach Salsa
- Peach crumble with oats
- Peach Chutney (30 minutes)
- no-cook peach compote
- Maple soy salmon with peach salsa
Or check out this full list of summer peach recipes.
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!
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.
Servings: 8 (1/4-1/3 cup each)
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.
Recipe Notes
-
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.
-
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.
- 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.
- 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
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!
Just the perfect add on to fish, pork or chicken. Very satisfying!
Glad you liked the peach sauce Diana. Thanks for taking the time to leave a comment.
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 😍
Glad the family liked it! 🙂
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!
Thanks Toni! So glad you liked it. What a wonderful thing to have your own peach tree. Jealous!
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.
Thanks so much Sarah! We really appreciate you taking time to leave us a comment.
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!
So glad you liked it!
This was very good. I’ve made it twice, once for pork and once for chicken. It’s a keeper!
Thanks so much for leaving a comment! Glad you liked the peach sauce.
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
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.
Just made this because I had peaches that were overly ripe great peaches.
Outstanding! Not too sweet, not to hot, great depth of flavors
Great to hear Ellen! Appreciate you taking the time to comment.