Already the days are starting to cool and back-to-school shopping has begun. I’m almost ready for fall, but I’m still enjoying the summer garden bounty, and none of the traditional harvest flavors—pumpkin, apple, cranberry—are quite in season.
This warm, buttery dish hit all the right autumnal notes while still making use of the superb summer fruit that’s available. There’s a brief overlap in the growing seasons of peaches and pears, and it’s the perfect opportunity to nibble on a taste of fall while still eating seasonally.
This seemingly gourmet dish takes under 10 minutes to prep and cook. You can peel the fruit if you like, or leave it on if you don’t want to fuss with it. I wanted these flavors in my mouth right away, so I left the skin on.
Peach-Pear Compote with Cinnamon Honey-Butter
Time: 10 minutes
- 1 small peach
- 1 medium pear (Bartlett works well.)
- 1 tbsp butter—I use Kate’s sea salted.
- 1 tbsp honey
- 1/8 tsp cinnamon
- Slice the peach and pear into bite-size pieces. Discard the pit and the core.
- Melt the butter in a pan over low heat, coating the butter evenly on the bottom of the pan.
- Add the peach and pear slices to the buttered pan. Stir to coat all sides of the fruit with the melted butter.
- Sprinkle the cinnamon on the fruit slices. Stir to coat evenly.
- Saute for 3-5 minutes, stirring occasionally. Fruit should stay moist; if it starts drying up, add a little more butter to the pan.
- Add the honey, stirring to coat the fruit evenly. (This is a great way to use crystallized honey—it melts beautifully.)
- Continue to saute another minute or two. The fruit should be soft, and the honey-butter mixture liquid—be careful not to scorch the honey or burn the fruit.
- Pour the pan contents into a bowl and serve.
This simple dessert would be great on top of SCD frozen yogurt, ice cream, or waffles. I think I know what my next batch of almond flour pancakes will be sporting on top for extra flair.