Hey, looks like you've got a Traeger Pellet Grill! (My assistant owns several of them, and we use one at Barbecue University.)
Your peach compote sounds terrific, especially when paired with pork. I, too, enjoy fruit-based sauces, and have experimented with cherries (esp. good when combined with cherry lambic Belgian beer and paired with duck), blueberries, peaches, plums, mangoes, apricots, pineapple, even cactus pears (inspired by our Arizona Primal Grill set). I can't say I have a favorite. Depends on what's on the grill!