I miss pie. I’ve been gluten free for almost a year, and I have yet to attempt to make a pie crust. There’s something about the little bits of butter and the pastry tools that seem daunting. Making croissants and wonton wrappers was fairly hard, but pie crust?! I need a tutor. Plus, in all honesty, I don’t really miss the calories and fat. (Or I should say my tummy doesn’t) I miss the warm, sweet fruit with a spoonful of cool vanilla ice cream.
So as I was cooking lunch for my mom this past Friday, I noticed a bowl full of fresh, South Carolina peaches in their fridge. They had visited my hometown earlier that week and picked some up during their trip. And as I roasted carrots for our main course, I started thinking of a recipe, and thank goodness it was a success!!
Two ripe peaches
Two tbsp. butter
4 tbsp. brown sugar
sprinkles of cinnamon
Remove the skin from two peaches and cut into chunks. Heat the butter in a sauté pan on medium heat. Melt the butter slowly, so that it froths. Add in the peach chunks. Stir well. Let the peaches cook slowly for about 5 minutes, then add in the brown sugar and cinnamon. I used about 1/2 tsp. of cinnamon, but you can add it to taste. Stirring frequently, let the mixture cook and caramelize until the peaches are tender.
Serve warm with a scoop of vanilla ice cream. Enjoy immediately!!!
UPDATE: This morning I used the same technique as these oats, but I substituted peaches. The peaches did fluff a bit, but they didn’t disintegrate like the strawberries. At the end I added one tbsp. of butter, a sprinkle of cinnamon, and one tbsp. of brown sugar. SO GOOD!!