Ingredients:

• 5 medium size ripe peaches
• 3 large garlic cloves
• 2 shallots
• 2 TBSP MyOlive Green Chili olive oil
• 3/4 cup MyOlive Peach White Balsamic vinegar
• 1/2 cup brown sugar, packed
• 1/4 cup tomato paste
• 2 TBSP of grainy Dijon Mustard (suggest our Salem's hot mustard)
• 1 TBSP of Worcestershire sauce
• 2 tsp of smoked paprika
• 1/2 tsp of ground nutmeg
• 1 tsp of sea salt
• 1/2 tsp of ground black pepper

Directions :

• Peel and Chop the peaches into 1/2 inch pieces and set aside
• Mince the garlic and shallots and place them in a large, heavy bottomed saucepan with the oil
• Saute over medium heat until soft and slightly brown (3-5 minutes)
• Pour in the peach balsamic, scraping off any bits that are sticking to the pan; add the brown sugar, tomato paste, mustard,
• Worcestershire, paprika and nutmeg. Season to taste with salt and pepper. Mix well .
• Add the peaches and bring everything to a boil; turn down the heat and let simmer, uncovered, for 30 minutes or until the sauce is thick and the peaches are soft. 
• Remove from heat and allow to cool. Puree with an immersion blender or in batches in a traditional blender. 

This will keep in the fridge for up to 2 weeks.