Green Chile and Nectarine Compote

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  • 1 teaspoon olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1/2 cup roasted or fresh green chile peppers, stemmed, seeded and diced
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup sugar
  • 3/4 cup water
  • 4 ripe but firm nectarines, cut into 1/2-inch chunks
  • Zest of 1 lime
  • Juice of 1/2 lime


Heat oil in a saucepan and sauté shallot until it just starts to brown. Add garlic and sauté for another minute or two before adding in the allspice and cinnamon. Stir about a minute more, until the spices become fragrant. Add water and sugar and stir until sauce is boiling and sugar is dissolved.

Add nectarines and chile peppers and cook until nectarines are softened but not broken down.

Turn off heat and add lime zest and juice.


Pour over a soft cheese such as brie and serve with crackers for an appetizer or top ice cream for dessert. Also pairs well with chicken or pork.  

Recipe from Ballard Market - Culinary Resource Center
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