Recipe Friday: Sauteed Nectarines (or Peaches)
Posted July 23, 2010on:
I don’t know how your local markets look these days, but up here in the Northwest, fresh fruit is abundant right now. A recent perusal of another favorite cookbook inspired me to take advantage of a peach sale last month, which is when I tried the recipe below. I’ve made it for company several times since, and this dessert always hits a home run. The fruit releases its juice and forms a lovely natural syrup with the butter and sugar.
You can serve the fruit as-is in a dish for a lighter, healthier option. I like serving it topped with a small amount of barely sweetened whipped cream. (Or, over ice cream, if you truly want to go hog wild!)
from Vegetarian Cooking For Everyone
4 ripe but firm nectarines or peaches
2 teaspoons butter (please do not use margarine!)
1 tbsp light brown sugar
1 tbsp marsala (I’ve made it without, and it still tastes heavenly)
1. Wash the fruit but leave the skins on. Cut them into sixths and discard the stones.
2. Melt the butter in a skillet over medium heat. Add the sugar. (Here, I cook the mixture for a minute or two, until the sugar is partially melted.)
3. Add the nectarines (or peaches). Cook, carefully turning/gently stirring, until the skins start to slip off. At that point, add the liqueur (if desired) and cook 30 seconds more. Serve warm with juices.
And… it takes less than 15 minutes!