Simply Sautéed Tree-ripened Washington State Organic Peaches
Bob Berryman is the quintessential summertime hero. He and his wife, Shelly, provide us with exquisite, organic, Washington State peaches, which we wait for all year. Grown under the perfect conditions for concentrating the flavors and sugars in the fruit, his peaches are tree-ripened and handpicked. This is a simple and elegant preparation for bringing out the best in this superb fruit!
- 3 tablespoons butter Add to list
- 3 tablespoons maple syrup Add to list
- Juice and zest of 1/2 lemon Add to list
- 2 tablespoons Cointreau (or you may substitute orange juice) Add to list
- 2 ripe peaches, peeled and sliced Add to list
- 1/2 cup blackberries or your favorite summer berry Add to list
- Ice cream Add to list
In a small sauté pan over medium heat, melt the butter and stir in the maple syrup, lemon juice, zest and Cointreau. Bring to a simmer and cook for about 1 to 2 minutes or until the liquid reaches a thick, syrupy consistency. Add the peaches, toss and simmer for 1 minute. (If the peaches aren't perfectly ripe, give them 1 to 2 minutes more.)
Note: If you like the sauce around the peaches a little thicker, remove the peaches from the pan so they don't overcook, and reduce the liquid a little more. Add the peaches back to the pan and proceed.
Toss in the blackberries and pour the fruit over your favorite ice cream.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired August 12, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.