Ingredients:

• 5 medium-sized ripe peaches
• 3 large garlic cloves
• 2 shallots
• 2 Tbsp  Herbes de Provence infused olive oil
• 3/4 cup  Peach white balsamic
• 1/2 cup brown sugar, packed
• 1/4 cup tomato paste
• 2 Tbsp grainy Dijon mustard
• 1 Tbsp Worcestershire sauce
• 2 tsp smoked paprika
• 1/2 tsp ground nutmeg
• 1 tsp  Himalayan Pink sea salt
• 1/2 tsp ground black pepper

Directions:

• Peel peaches and cut into 1/2-inch pieces, set aside.
• Mince the garlic and shallots and place in a large saucepan with the oil. 
• Sauté over medium heat until shallots are soft and browned, about 3-5 minutes.
• Pour balsamic into the pan, scrape the bottom for anything sticking. Add sugar, tomato paste, Dijon, Worcestershire sauce, paprika, and nutmeg.
• Season to taste with salt and pepper. Mix well to combine. 
• Add peaches and bring everything to a boil. Turn down heat and simmer for 30 minutes, until the sauce is thick and the peaches are soft. 
• Remove from heat and allow to cool. Puree then enjoy!