Friday, October 15, 2010

Sauteed Peaches

This summer I was able to taste the best peaches I have ever had. They were perfect. Berry and peach picking with family took me to Reed Valley Orchard, which is now my favorite orchard in the area. Granted, this may be because I don't have children. There are several really great U-pick farms with hay rides, play grounds & petting farms, but I really enjoyed how quiet Reed Valley was.

Mostly, Greg and I just ate the peaches fresh, they were so wonderful. But, we wanted a gooey desert one night, and came up with this beautiful concoction:

I sliced a peach into 6ths, then sauteed it (skin on) in butter, brown sugar, cinnamon, nutmeg, and bourbon. Then I mixed ricotta with honey and cinnamon and served the peaches on top, swimming in the butter bourbon sauce. Yum. I am really sad that peach season is over.

1 peach
1 tbs butter
1/2 tsp brown sugar
1 TBS bourbon
1/4 tsp cinnamon & nutmeg each (for sauce)
1/4 tsp cinnamon (for cheese)
1/2 C. ricotta cheese
1 TBS honey

-Slice peach into 6 slices
-Melt butter, add brown sugar, bourbon, cinnamon and nutmeg. Stir to combine.
-Add peaches, flesh side down. Saute for 2 minutes. Flip to other side, saute for another 2 minutes.
-While sauteing, mix ricotta, honey and cinnamon together. Spoon in the center of a plate.
-Arrange peaches around ricotta
-Pour sauce over peaches