Pan-Glazed Stone Fruit with Pistachios
1/3 cup water
2 T. lemon juice
1 ½ T. sugar
¼ t. salt
6 ripe but firm peaches (or a combo of peaches, nectarines, apricots, pluots, etc.)
3-4 T. honey
1-2 T. butter
¼ cup shelled pistachios, toasted and coarsely chopped
Optional: whipped cream, for serving
Bring water, lemon juice, sugar and salt to boil in a 12-inch cast-iron skillet over medium heat. Add fruit, cut side down, cover and cook until almost tender (when a fork inserted into center meets slight resistance, 3-5 minutes).
Uncover and continue to cook until liquid is nearly evaporated and cut sides of fruit are beginning to brown, 5-8 minutes. Add honey and butter and cook, shaking skillet occasionally until glaze is thickened, about 1 minute.
Transfer fruit cut side up to serving platter. Spoon glaze over peaches and sprinkle with pistachios. Serve with optional whipped cream
Chef’s Notes: To make optional whipped cream, place a large stainless steel bowl in the refrigerator or freezer until cold. Add 1 pint heavy whipping cream and confectioners sugar, to taste. Whip by hand with a whisk, or with a hand mixer on high until stiff peaks form. Add a dollop of whipped cream on the fruit when serving.
Red currant jelly or similar can be substituted for the honey.
Fresh Peach Salsa
1 large ripe peach, pitted and chopped (1 ½ cups)
1 cup mixed cherry tomatoes, chopped
½ cup cilantro, finely chopped
¼ cup minced red onion
1 serrano chile, seeded (optional) and minced
¼ cup fresh lime juice
Salt & pepper, to taste
Combine all ingredients in a non-reactive bowl and season to taste with salt and pepper. Let stand 15 minutes before serving.
Makes about 2 ½ cups.
Chef’s Notes: If you want spicier salsa, keep the seeds and membranes in the serrano chile; for milder flavor, remove seeds and membranes.
Peaches can be replaced with mangoes (champagne mangoes are the best!), or pineapple, or a combination of fruit.
Learn how to make these recipes by watching the cooking class below