Sautéed Peaches and Blueberries.After successfully grilling peaches for the first time last month (sliced, skewered, drizzled with olive oil and sprinkled with sea salt), I wanted to try cooking the stone fruit again. I decided to sauté them, and since the market was selling blueberries, I tossed a handful of those in the pan too. Sautéed peaches can be served over ice cream, yogurt, pancakes, waffles or French toast. They can also be garnished with whipped cream, toasted nuts, mint leaves or lemon zest.
Sautéed Peaches
(Adapted from the Slow Food Nation cookbook, Come to the Table; and the blog The Gourmand and the Peasant)
3 tablespoons butter
2-3 large, ripe yellow flesh peaches, sliced
½ tablespoon lemon juice
1-2 tablespoon brown sugar or 2-3 tablespoons honey
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon brandy or other favorite liqueur (optional)*
In a skillet, melt butter then add the sliced peaches. Sauté the peaches over medium heat until they are heated through but not overcooked. Natural juices will form in the cooking process. Add lemon juice, sugar or honey, cinnamon, nutmeg and, if desired, brandy. (Note: Brandy or other alcohol might cause a sudden flame. Immediately reduce heat, or wait about 15 seconds for the flame to subside.) *If your peaches are under ripe (and you choose not to add alcohol), add 1-2 tablespoons of water to create more juice. Lightly toss until flavorings are well blended. Serves 3-4.
3 tablespoons butter
2-3 large, ripe yellow flesh peaches, sliced
½ tablespoon lemon juice
1-2 tablespoon brown sugar or 2-3 tablespoons honey
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon brandy or other favorite liqueur (optional)*
In a skillet, melt butter then add the sliced peaches. Sauté the peaches over medium heat until they are heated through but not overcooked. Natural juices will form in the cooking process. Add lemon juice, sugar or honey, cinnamon, nutmeg and, if desired, brandy. (Note: Brandy or other alcohol might cause a sudden flame. Immediately reduce heat, or wait about 15 seconds for the flame to subside.) *If your peaches are under ripe (and you choose not to add alcohol), add 1-2 tablespoons of water to create more juice. Lightly toss until flavorings are well blended. Serves 3-4.
See more pics from my demo on Flickr.
About Peaches
Peaches belong to the rose family and are the third most popular fruit grown in the United States. In the Northeast, peaches are available throughout the summer. Choose peaches with a creamy or yellow skin color and varying degrees of red blush. Ripe peaches should yield to gentle palm pressure. Shriveling at the stem or excessive softening indicates an overripe peach. A medium peach contains 10% of the vitamin C and 8% of the potassium recommended daily.
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