- Calories 133
- Fat 4.8g
- Satfat 2.8g
- Monofat 0.4g
- Polyfat 0.2g
- Protein 1.6g
- Carbohydrate 22.4g
- Fiber 3.2g
- Cholesterol 12mg
- Iron 0.6mg
- Sodium 50mg
- Calcium 32mg
Seared Figs and White Peaches with Balsamic Reduction
Photo: Randy Mayor; Stylist: Jan Gautro
Ripe figs and peaches have naturally high levels of sugar, which means they'll caramelize beautifully without additional sugar or copious amounts of fat. This simple yet elegant dessert is a great way to maintain the texture and floral flavors of these delicate fruits. Toasted whole black peppercorns add an interesting savory flavor to this dish.
How to Make It
Step 1
Cook peppercorns in a small skillet over medium heat 6 minutes or until fragrant and toasted. Cool. Place peppercorns in a heavy-duty zip-top plastic bag; seal. Crush peppercorns with a meat mallet or rolling pin; set aside.
Step 2
Melt 1 teaspoon butter in a large skillet over medium-high heat; stir in 1 teaspoon thyme. Add peaches, cut sides down, to pan. Cook 2 minutes or until browned. Remove from pan. Place 1 peach half, cut sides up, on each of 8 plates. Melt remaining 1 teaspoon butter in pan; stir in remaining 1 teaspoon thyme. Add figs, cut sides down, to pan; cook 2 minutes or until browned. Place two fig halves on each plate.
Step 3
Add vinegar to pan; cook over medium-low heat until reduced to 3 tablespoons (about 3 minutes). Cool slightly. Spoon about 2 teaspoons crème fraîche into the center of each peach half; drizzle about 1 teaspoon vinegar mixture over each serving. Sprinkle each serving with about 1/8 teaspoon pepper. Sprinkle evenly with salt.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
JanandBob's Review
This is an easy recipe to prepare and is company worthy. I used regular organic peaches and omitted the cream since I didn't have any. It was still a delicious and light fruit dessert!
Endgogrl's Review
I've made this several times for parties and foodie dinners. BIG winner. Exceptional flavor. Be careful not to cook the balsamic over high heat, it reduces very quickly and becomes carmelized.
MMBEERS's Review
This recipe has a unique combination of flavors. The sweetness of the fruit combined with the pepper and balsamic vinegar was wonderful. Definitely a keeper!
lovely dessert