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.
New Mexico-grown peaches are delicious eaten fresh, or as the base for a dessert.
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!
Serves 4
Preparation time: 15 minutes
Ingredients
- 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)
Directions
- 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).
Served with fresh cream or ice cream, this dessert is sure to please on a summer day.
Recipe and photos by Christina Keibler.
