Eating with the seasons {Caramelized peaches}

I won’t deny that I could have taken my Italian language lessons more seriously. And in retrospect, man do I really wish I had risen to the occasion. But that is a whole other story.

However, my foodie Italian is pretty good and I fell deeply in love with reading + ordering from Italian menus, and read cookbooks, recipes and such in Italian to practice.

I also fell in love with eating with the seasons- something Italy does extremely well that we could all learn from. The markets are constantly changing, depending on what is in season- and it is always a joy to walk through the rainbow colored stalls and buy what is fresh in that exact moment.

While living in Italy, I quickly learned to look forward to each mini season- the short time where the arancia rossa from Sicily (blood oranges) would show up in the market was one of my favorites. I also love when the tiny purple and green carciofini (artichokes) arrive.

During summer the stone fruits spill out of baskets, each one lovelier than the next. Albicocce, nettarine  and pesche- (apricots, nectarines and peaches) smelling of the sun, tempt me with a fruity flowery scent that is intoxicating.

If they last 1 day in my kitchen, it is a miracle.  And when that happens I either hide in the kitchen with a paring knife and eat them right off the seed, slip them into a salad with a lot of torn basil, or make this.

First grilled with butter, cinnamon and brown sugar. Flopped over some plain greek yogurt with a drizzle of honey and a handful of chopped pistachios.

There are hundreds of ways to enjoy peaches, and this is just one. Not really a recipe, and easily adapted to other stone fruits and eaten with yogurt for breakfast, on top of a bowl of oatmeal or all by themselves. They also make a delicious ice cream topping.

Mixed with the greek yogurt and pistachios it is a wonderful mix of hot and cold, sweet and tart, creamy and crunchy. A delicious quick breakfast. (or dessert…)

Eating with the seasons {Caramelized peaches}
Recipe Type: Breakfast
Author: Heather | A Merry Feast
Prep time:
Cook time:
Total time:
Serves: 4
Caramelized Peaches {with yogurt, honey and pistachios} Mixed with the greek yogurt and pistachios this is a wonderful mix of hot and cold, sweet and tart, creamy and crunchy. A delicious quick breakfast. (or dessert…)[url href=”http://amerryfeast.com/wp-content/uploads/2015/08/img_00511-1024×1024.jpeg”][img src=”http://amerryfeast.com/wp-content/uploads/2015/08/img_00511-1024×1024.jpeg” width=”1024″ height=”1024″ class=”aligncenter size-large” title=”Caramelized Peaches |amerryfeast.com.com” alt=”Caramelized Peaches |amerryfeast.com.com”][/url]
Ingredients
  • 4 Peaches, cut in half and seed taken out
  • 2 T unsalted butter
  • Raw brown or turbinado sugar
  • Ground cinnamon
  • Greek Yogurt
  • Honey
  • Shelled and chopped pistachios
Instructions
  1. Place butter into a skillet or grill pan, melt over medium high heat.
  2. Put sugar + cinnamon on a small flat plate. (mix together with spoon)
  3. Lay peaches, face down on cinnamon sugar mix to coat the inside edge, or sprinkle cinnamon sugar mixture over the top of peach halves.
  4. Place coated peaches face down on the buttered grill pan and cook for about 5 minutes. Adjust heat if necessary- you want the butter and cinnamon sugar to make a lovely caramelization on the face of the peach, but not cook it to death!
  5. Flip and cook a few more minutes.
  6. At this point you can broil them face up if you want them a little more brown. Otherwise remove from the grill pan and use immediately or serve room temperature later over plain greek yogurt.
  7. Drizzle yogurt and peaches with honey and chopped pistachios, and the left over sauce from the pan if there is any. So yummy!

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