Ingredients

• 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

Instructions

1. 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.