Peach season is a high point of seasonal eating. Purchasing peaches from your local farmer right after they have been fresh-picked provides a level of vibrant, juicy sweetness that can’t be matched by peaches that have traveled for hundreds, if not thousands, of miles. Local New Mexico peaches taste like a summer peach! And once you eat them, other peaches won’t compare.
Besides eating fresh, peaches also provide the base for delicious desserts. For this peaches and pecans recipe, you can use all local ingredients! And it goes together in minutes!
Preparation time: 15 minutes
- 2 peaches (1/2 peach per person, cling-free peaches preferred but not necessary)
- 1 tbsp butter or coconut oil
- 1/4 cup local honey
- 1/4 cup New Mexico-grown pecans (chopped)
- 1/2 cup fresh cream
- Ground cinnamon (optional)
- Wash the peaches, slice them in half lengthwise, and remove the stone.
- Heat up 1 tablespoon butter or coconut butter in a skillet on medium heat (don’t let the butter smoke).
- Place the peaches, cut side down, in the skillet.
- Add the pecans in the skillet to the side of the peaches to toast, stirring occasionally.
- When the peaches are nicely browned, flip them in the skillet so the cut sides are facing up.
- Fill each peach cavity with the pecans, drizzle each slice with honey, and sprinkle with cinnamon.
- To serve, place one peach half in a bowl and drizzle generously with fresh cream and a dash of ground cinnamon (or, serve the peaches over ice cream).
Recipe and photos by Christina Keibler.