Prep 15 mins
Cook 6 mins
My neighbors peach tree is overflowing in my backyard and dripping with large peaches. I'm on a hunt to get recipes to use them before my dogs eat them all! This can be served over ice-cream over pancakes or crepes and is from Epicurious. (If using Peaches, you must skin them first)
- 1 tablespoon unsalted butter
- 1 1⁄2 lbs nectarines or 1 1⁄2 lbs peaches
- 1 tablespoon fresh lemon juice
- 2 tablespoons muscovado sugar or 2 tablespoons dark brown sugar
- Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.
- Heat the butter in a non-stick skillet over medium heat.
- When it is hot but not smoking, add the nectarines and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes.
- Sprinkle the sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high.
- Add the lemon juice and sauté until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended.
- Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.
- Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.
Excellent results. I used peaches and brown sugar and added a little bit of pink sea-salt.
OUTSTANDING & DIFFERENT, that's for sure! I used peaches & dark brown sugar! Served this over some pound cake & ice cream, for a great tasting dessert! Many, many thanks! [Made & reviewed as a recipenapped tag in the Aus/NZ Special Recipe Swap #19]