Savory Peach Sauce Recipe

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

4.83 from 29 votes

Dijon, lemon, thyme, garlic and chili flakes give this savory peach sauce recipe a great depth of flavor. Delicious paired with chicken, turkey, salmon, and pork.

Prep Time10

Cook Time10

Total Time20

Course: Sauces

Cuisine: American

Servings (change as needed): (1/4-1/3 cup each)

Author: Cheryl Avrich

Ingredients

6 fresh ripe peaches, Note 1 for frozen 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. Remove any stubborn spots with a sharp knife. Cut peaches in half around the pit, 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, turkey, fish, or pork

Notes

To use frozen peaches instead: 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 need to add an extra 1-2 cups and cook them longer to evaporate the juices from the frozen peaches.
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.
Make Ahead: The savory peach sauce can be made 3-5 days ahead and kept in the fridge in an airtight container. It can also be frozen for up to 3 months. Serve cold or warm it up in the microwave.

Nutrition values are estimates for about 1/4 cup/59 ml.