Sautéed Peaches with Pan-Roasted Walnuts
Created by Chef Emily Petersonthegourmandandthepeasant.com
Serves: 4
Course: Desserts
Season(s): Summer
Ingredients
- 1/2 cup chopped walnuts
- 4 large ripe peaches
- 4 tablespoons butter
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground coriander
- 2 tablespoons brandy, rum or orange-flavored liquor (optional)
Instructions
Heat a dry, clean sauté pan over high. Add the walnuts and stir constantly until the walnuts start to toast and become aromatic. Pour onto a cookie sheet and spread out to cool. Wipe out the sauté pan and return to the stove.
Slice or dice the peaches. Melt the butter in the sauté pan over medium heat. Add the sugar, cinnamon and coriander. Stir until the sugar is dissolved. Add the peaches and cook until they just begin to brown and are tender, about 5 minutes.
Turn off the heat and stir in the brandy, rum or orange liquor. (NOTE: Forgetting to turn off heat may result in a flame. Don’t panic. Chef’s do this on purpose all the time. Turn off the heat and cover with a lid.) Stir in the walnuts.
Serve with vanilla ice cream or pound cake or both!How do you #eatdowntoearth?
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