I really love peaches. I like peaches and cream ice cream, I like peach preserves, I like peaches out of hand, I just like peaches.
My neighbor brought me some peaches a few days ago, and I wanted to make something simple for breakfast for Spane. I suddenly remembered I had peaches in the refrigerator, and decided to cook them off, much like I did Rosy Peaches.
Peaches Sauteed with Marsala and Cream is a very simple recipe, and quite tasty. I served it over pound cake that I had lying around, but it would also be great on cereal, or on toast, or just in a bowl. You could have it for breakfast like we did, or as a dessert.
Recipe: Peaches Sautéed with Marsala and Cream
- 2 peaches, sliced
- 1 tablespoon butter
- 1 tablespoon brown cane sugar
- 1 tablespoon Marsala
- 1/2 teaspoon pure almond extract
- 2 tablespoons cream
- There is no need to peel the peaches, just make sure they are washed. Cut each in half, running the knife around the pit. Depending on what kind of peach you have, you may be able to just twist the two halves and the pit can fall right out. Other peaches, you might have to dig or cut around the pit. Slice the halves into 1/2 inch slices.
- In a skillet, melt the butter, then add the peaches. Sauté them on medium heat until they are a little soft and have given off some of their juice.
- Lower the heat.
- Add the brown sugar, and stir so the sugar and peach juice is mixed.
- Add the Marsala and almond extract. Make sure the peaches are well coated.
- Whisk in the cream, moving the peach slices to the sides of the pan if necessary.
- Let it cook down a few minutes, or until the cream mixture starts to thicken.
- Serve over cake, ice cream, cereal, or by itself.
You can use Marsala cooking wine if you don’t want to buy Marsala.
Preparation time: 1 minute(s)
Cooking time: 10 minute(s)
Diet type: Vegetarian
Number of servings (yield): 2
Culinary tradition: French
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.