Oh how the peaches have been calling my name. Each Saturday I find myself piling those fuzzy little orbs into my bag. I’d been thinking about spiced or poached peaches for a while and then as I was flipping through Debra Madison’s Local Flavors I found this recipe simply titled “Spiced Peaches”. It included cardamom and balsamic and that just sounded too good to pass up.
One thing that always amazes me with the fruits and vegetables I pick up at the market is the color. I just never get over how varied and beautiful and unique something like a peach can be. This recipe takes very little effort but provides you with incredible flavor. Simply slice some peaches and add some sugar, cinnamon, cloves and cardamom along with a little balsamic and let the peaches do the work. Pretty soon the skillet will fill with liquid released from the peaches and it will slowly begin to thicken into a smooth pinky orange sauce.
Once you’ve let it cool, may I suggest picking up a pint of vanilla ice cream? Scoop yourself a little ball of ice cream and spoon those peaches over top. Oh the glory! What you’ll taste is a batch of softened peaches coated in a cloak of luscious sauce. They’re rich and velvety and have a complexity that somehow comes off as simple. And really, what could be better?
from Local Flavors by Debra Madison
makes 1 pint
4 cups peaches, sliced
1/2 cup sugar
2 cinnamon sticks
seeds of 3 cardamom pods
1 Tablespoon balsamic vinegar
12 pieces candied ginger
Peel the peaches and slice 1/2 inch thick.
Place the peaches into a large nonstick skillet. Sprinkle the sugar over the peaches and add the remaining ingredients except for the ginger.
Turn the heat to high in order to get things bubbling, then reduce to medium and cook, stirring every few minutes, until the syrup is thick, about 15-20 minutes.
Remove from stove top and add the ginger. Let cool completely and store in a clean jar and keep refrigerated.