|Preparation Time||15 Minutes|
|Cook Time||20 Minutes|
|Total Time||35 Minutes|
|Main Ingredient||Peaches; Figs|
|Cook Method||Stove Top|
|Diet||Low Calorie; Low Fat; Gluten Free; Low Cholesterol; Low Sodium; Heart Healthy; Vegetarian|
In a small skillet, cook the black peppercorns over medium heat for 6 minutes or until toasted. Remove from the skillet and allow to cool. Once cool, put the peppercorns into zip-top plastic bag and seal. Using a meat mallet or rolling pin, crush the peppercorns, and then set aside.
In a large skillet, melt half of the butter over medium-high heat. Add half of the thyme to the melted butter and then place the peaches, cut sides down, into pan. Allow to cook for approximately 2 minutes. Once browned, remove from the skillet. Place a single peach half onto 8 dessert plates with the cut sides up.
In the same skillet, melt the remaining butter and stir in the second half of the thyme. Place the figs into the skillet, cut sides down, and cook until brown (approximately 2 minutes). Remove from the heat and place 2 fig halves on each plate beside the peach.
Heat the skillet over medium-low heat, and add the vinegar. Cook for approximately 3 minutes or until reduced to 3 tablespoons. While allowing the vinegar cool slightly, spoon approximately 2 teaspoons of crï¿½me fraï¿½che into the middle of each peach half. Drizzle a small amount (approximately 1 teaspoon) of the reduced vinegar onto each peach and top with a pinch of crushed peppercorns. Sprinkle with salt to taste.
Calories: 133 cal
Total fat: 5g
Saturated fat: 3g
Monounsaturated fat: <1g
Polyunsaturated fat: <1g