Pan Roasted Peaches, Basil, Mint, Honey & Passion Fruit

Pan Roasted Peaches, Basil, Mint, Honey & Passion Fruit

As the summer ends, we move into the fall, which is my favorite season of the year. You might catch the end of the peach season in your state. Here in North Carolina, you might just be lucky enough to get the last case of locally grown peaches at your farmers market.

I love to shop at the Davidson Market early on a Saturday morning. In fact one of my favorite hangouts is named the Pickled Peach on Main Street. I normally grab a coffee, a fabulous salad, and watch the world go by as I contemplate how I’m moving into the fall of my life.

I do find that at the end of the season, the peaches can be a little hard. So I pan roast them with a little local organic honey, a few herbs to create a simple, yet delicious, family dessert. Peaches are high in phytochemicals which have been shown to reduce inflammation, help prevent infection, and have properties that can help fight cancer. They also help speed up the body’s healing process.

Enjoy!

Pan Roasted Peaches, Basil, Mint, Honey & Passion Fruit

Serves 4

4 Peaches, cut in half, remove stone

¼ cup local honey or pure maple syrup

20 mint leaves, finely mince 8 of the leaves

20 basil leaves, finely mince 8 of the leaves

½ cup Greek Yogurt

1 passion fruit

How to make:

Take a medium sized frying pan and place over a low heat, add the honey, minced mint and basil.

Add the peaches when the honey starts to bubble.

Cook the peaches for 5 to 6 minutes, until the fruit is golden and the honey has reduced to thick syrup.

To serve: Divide the cooked peaches equally between four plates, drizzle each plate with yogurt, a teaspoon of passion fruit.

Decorate with the remaining mint and basil leaves.