Continuing on with the “August is National Peach Month” theme … here is a quickie that is a snap to make! This is for just one peach (1 serving) but you can make on a much larger scale. For best results I use a cast iron skillet but its not required. This also works well with other fruits such as mango, large diced cantaloupe, etc. Great as a snack, a side dish, a dessert, or as an appetizer!
You get a nice dessert like taste — yet the fruit remains mostly uncooked still preserving much of the natural nutrients.
And you can be as light or decadent as you want with toppings — or use no toppings at all.
Cut a perfectly ripened peach in half and remove the pit and scrape out any of the un-chew-able, rough, woody bits that may have been left behind. I leave the peel on but if you prefer them without then you’ll have to peel them first.
Coat a small iron skillet lightly with butter or any oil of choice — I have used things like coconut oil, olive oil, and even bacon grease (bacon grease is great with cantaloupe) — and on medium high heat melt 4 to 5 tablespoons of butter/oil.
Stir or whisk in 3 to 4 tablespoons of your choice of either honey, brown sugar, molasses, or maple syrup. Even Splenda (sucralose) can be used.
Sprinkle to taste with any or all, dried or fresh: cinnamon, ginger, nutmeg, allspice, rosemary, and/or thyme. As soon as it appears bubbly give it a final whisk or stir.
Reduce heat to medium heat and place the peach halves cut side down and push to swirl around a bit to coat the cut side. (If using other diced fruits turn to coat and caramelize on all sides if desired or just do on one side).
Let peach halves caramelize for 5 to 6 minutes moving them around occasionally to prevent sticking.
You can use the left over syrup in the pan as a topping and even whisk in a little cream, evaporated milk, or Half N Half if desired.
Good eaten plain — or may be eaten with many varieties of toppings, including (but certainly not limited to): peach or vanilla ice cream, whipped cream, peach or blueberry yogurt, cinnamon spiced granola, crushed ginger snaps or graham crackers, cottage cheese, cream cheese, goat or other cheeses, fresh berries, bacon crumbles, chia or flax seeds, sunflower seeds, and/or nuts.
For a gathering, set out many topping choices and let everyone build their own!
They can be served hot or chilled. You can even make ahead and re-warm in the microwave.
Tam's Caramelized Fruit
Lightly caramelize fruit leaving it predominantly uncooked for decadent dessert like taste while preserving more of the natural nutrients.
- 4 to 5 tbsp choice of butter or oils
- 3 to 4 tbsp choice of brown sugar, honey, syrup, molasses, sucralose
- halved or large diced or thick sliced fruit of choice (i.e. peaches, mango, cantaloupe, pineapple, etc.)
- to taste choice of: cinnamon, thyme, rosemary, nutmeg, allspice, ginger
- toppings of choice if desired
On medium high heat lightly oil skillet and melt butter or oils of choice.
Stir or whisk in choice of brown sugar, honey, molasses, maple syrup, or sucralose.
Sprinkle with seasonings and spices to taste. When bubbly stir or whisk once more.
Reduce heat to medium and place fruit cut side down and push around to coat. Occasionally move about to prevent sticking. Cook to lightly caramelize for about 5 or 6 minutes
May serve warm or chilled with any topping of choice.