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Home > searedfigsandwhitepeachesdessert
  

Seared figs and white peaches dessert

Recipe Information

Servings 8
Preparation Time 15 Minutes
Cook Time 20 Minutes
Total Time 35 Minutes
Difficulty Intermediate
Main Ingredient Peaches; Figs
Category Fruit
Meal Dinner
Type Dessert
Cuisine American
Cook Method Stove Top
Diet Low Calorie; Low Fat; Gluten Free; Low Cholesterol; Low Sodium; Heart Healthy; Vegetarian

Ingredients

  • 1 teaspoon black peppercorns 

  • 2 teaspoons butter, divided

  • 2 teaspoons fresh thyme, chopped, divided

  • 4 (about 1 3/4 pounds) firm ripe white peaches, halved and pitted

  • 8 firm ripe Black Mission figs, halved lengthwise (about 1 pound)

  • 1/3 cup balsamic vinegar 

  • 1/3 cup cr�me fra�che 

  • 1/8 teaspoon salt 

 

Directions

  • 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 cr�me fra�che 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.

 

Nutrition (per serving)

  • Calories: 133 cal

  • Total fat: 5g

  • Saturated fat: 3g

  • Monounsaturated fat: <1g

  • Polyunsaturated fat: <1g

  • Cholesterol: 12mg

  • Sodium: 50mg

  • Carbohydrate: 22g

  • Fiber: 3g

  • Protein: 2g