There’s nothing sweeter than biting into a ripe summer peach and having the juice run down your arm. It may be a little messy, but the flavor is undeniably incredible. Plus, peaches yield an abundance of health benefits. When you’ve had your fill of fresh fruit, try adding some heat to intensify the natural flavors. Baking, grilling, searing in a cast-iron skillet, poaching and stewing are some of the more popular methods of preparation. In addition to peaches, just about any type of fruit is delicious when cooked, including plums, nectarines, figs, cherries, apricots, pears, apples, berries, mango, pineapple, banana and grapes!
Here are a few tips and some creative flavor combinations that will give you great results every time:
Do not overcook: Unless you are making a fruit sauce or stew, avoid overcooking to retain texture and shape.
Add citrus: Squeeze in a little fresh lemon juice (or any citrus) to prevent fruits from oxidizing and turning brown.
Slice it right: Cut fruits into evenly sized pieces so they cook evenly, and each bite yields the same satisfying texture.
Keep flavor combos in mind: Match seasonings and spices with the flavor of the fruit. Decide if you want to enhance natural sweetness, tone down and balance out flavors or add a pop of spice or savory quality to the dish.
Start with these pairing combinations:
- Grilled pineapple + chilies + lime + brown sugar
- Poached plums + red wine + honey
- Pan roasted nectarines + caramel + ginger
- Baked figs + honey + lavender whipped cream
The simple recipe below makes sweet baked peaches garnished with a few gourmet toppings. It’s easy enough for a weeknight treat or for a fancy dinner party.
Baked Peaches & Cream with Balsamic Drizzle
Serves 4
Ingredients
4 medium peaches
2 Tbsp. fresh lemon juice
2 Tbsp. coconut sugar
1/2 tsp. cinnamon
1/4 tsp. cardamom
3 Tbsp. Mascarpone or coconut yogurt
2 Tbsp. Vitacost Organic Roasted Pistachios, chopped
Aged balsamic vinegar
Directions
1. Preheat oven to 375 degrees F.
2. Wash peaches, cut in half and twist slightly to divide. Use small spoon to scoop out pit.
3. Place peaches in bowl with lemon juice. Sprinkle with sugar, cinnamon and cardamom and gently toss.
4. In pie pan or oven-proof casserole dish, arrange peaches cut side up. Pour remaining sugar mixture on top.
5. Bake 20-30 minutes until browned on top and softened. Do not over bake.
6. Cool peaches to room temperature. Serve with a dollop of mascarpone or coconut yogurt topped with chopped pistachios and a drizzle of aged balsamic vinegar.