Nice Peaches ~ They’re Even Better Caramelized

by Jeff Berkowitz on May 30, 2011 · 2 comments

in Fruit,Peach

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I have had a lot of conversations recently about how to add fruit to one’s diet in my health coaching practice. This is a great time of year to talk about that because the fruit is starting to come in. My last trip to the farm market was a good indication that it is fruit season: watermelons (yes ripe watermelons already!), peaches, nectarines, apricots, strawberries and blueberries. What an incredible bounty!

These are beautiful peaches

The peaches are not exactly local, but they looked great, so I bought a small basket. I did not expect them to be the best peaches for eating out of hand – mostly because it is so early in the season…so I decided the safest thing to do was to cook them. It was still a little cool at night so cooked peaches sounded like a good idea. I like to cook peaches that are  a little under-ripe so the texture turns soft and voluptuous with a little added sugar as a counterpoint to the fresh tartness of the under-ripe fruit. I often serve cooked stone fruit (plums, nectarines, and apricots) with grilled meat, they make a kind of sauce that marries well with the meat…this time I decided to marry the peaches with another old-time favorite – sauteed cabbage with sweet onions; served a little warmer than room temperature it went well with grilled, smoked sausage.

Caramelized peaches are good for many things

Peaches sauteed this way will also go very well served with a sweet biscuit and whipped cream as a dessert, drizzled with the syrup that erupts from the cooked peaches…I think I have another blog post idea…I love when that happens!

Recipe:

Caramelized Peaches with Cabbage and Sweet Onions

serves 4

4 peaches on the firm side, washed, halved with pits removed

2 Tbsp unsalted butter

Carefully pitted fruit cut-side dipped in sugar before sauteing

small head cabbage (color of your choice) shredded or chopped

1 medium sweet onion (such as Vidalia or Walla Walla), diced

2 Tbsp sugar

1 tsp sea salt

freshly ground black pepper

2 Tbsp apple cider vinegar

The pits are hard to get out of a cling peach, but not impossible.

Wash the peaches, cut them in half along their mid-line and remove their pits by using a paring knife or by running a spoon around the edges of the pit and prying gently until the flesh relinquishes its hold on the stone. Free-stone peaches are much easier to pit than cling peaches. Melt the butter over medium heat in a cast iron skillet or non-stick pan of your choice (for the record I hate non-stick cookware, find out why here). When the butter is melted and begins to bubble, dip the cut side of the peaches in the sugar and place in the skillet cut side down. When you start to smell the beautiful flowery aroma of peach essence (the smell of burnt sugar or scorched peaches would indicate that the heat was too high, lower the heat immediately or prepare to start again) turn them over and cook the skin side for a few minutes. Once the peaches are heated through remove them from the pan and reserve them and any liquid that is in the bottom of the pan. Add the onions to the pan and saute them until they begin to caramelize, then add the cabbage. Saute the onions and the cabbage briefly then season with salt, black pepper, remaining sugar and vinegar. Return the peaches to the pan, reduce the heat, cover the pan and cook until the cabbage is soft, the peaches have released their liquor and the whole dish has the aroma of caramelized peaches and sweet onions. Can be served hot or room temperature, Enjoy!

Saute the sugar dipped peaches in butter flesh side down first

Remove the cooked peaches, brown the onion and add the cabbage

Season the cabbage and onions

Return the peaches and cook covered over low heat until soft and aromatic

The flavors are amazing! Enjoy!

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{ 2 comments… read them below or add one }

1 Roberta June 2, 2011 at 10:06 am

This is a must try for me. My mouth waters at the thought of all the different tastes in this recipe. Inspired recipe to put all of these wonderful ingredients together.

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2 Yuri May 30, 2011 at 4:14 pm

This looks delicious! Curious about the taste of this dish and waiting for your second peach post :)

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