Sauteed Peaches and Pumpkin Seeds
Peaches make wonderful additions to so many things from breakfast smoothies, to fruit salads to desserts, but they also make a wonderful side dish for warm and savory entrees. Try these Sauteed Peaches with Pumpkin Seeds as a side dish for seafood or poultry, or, serve atop your favorite greens for a Warm Fruit and Greens Salad.
Ingredients
- ¼ cup pumpkin seeds , raw, or, roasted and salted as you prefer
- 1 cup fresh orange juice
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon balsamic vinegar or balsamic glaze
- 2 medium peaches halved, pitted and cut into 1/2 inch thick wedges
Optional, for Salad
- 4 cups salad greens or baby spinach leaves
- 2 tablespoons Parmesan cheese shaved
Instructions
- If using raw seeds, place the pumpkin seeds in a small non-stick pan set over low to medium heat. Toast the seeds, shaking the pan occasionally to turn the seeds, until they are fragrant and begin to pop, about 3 minutes. Pound or chop the seeds to small pieces. Transfer the chopped seeds to a plate.
- Add the orange juice to the now-empty pan and heat over low to medium heat until it becomes syrupy and has reduced to about 2 tablespoons, about 15 minutes. Transfer the reduced orange juice to a small bowl and cool.
- When the orange syrup is cool, whisk in the lime juice, salt and pepper to taste and then the oil and balsamic.
- In the same pan, place the peach wedges and sautee gently over low to medium heat until glistening and just warm, shaking frequently.
- Plate the peaches, drizzle with reserved dressing, and sprinkle with pumpkin seeds, or, place peaches atop spinach and greens, and continue.
- If using, top with shaved Parmesan cheese.
Delicious. Served over wilted spinach leaves.
Really good. I used halo peaches AND white nectarines that were too soft for hand eating so cut up for this dish. Very good.