• Source: Farm to Fork

Caramelized Peaches

Luckily for us, peaches have a fairly long season—usually from the end of May through September. For this recipe, use peaches that are firm-ripe so that they do not fall apart as you cook them. These caramelized peaches are so versatile, they can be used in sweet and savory dishes alike.

Ingredients

• 4 firm-ripe peaches
• 1 cup ruby port
• 1/2 cup sugar
• 4 whole cardamom pods
• 1 cinnamon stick (3 inches long)
• 1 whole vanilla bean, split lengthwise

Instructions

1. Cut the peaches in half, remove the stones, and slice each half into quarters.

2. In a medium saucepan over medium-high heat, combine the port, sugar, cardamom pods, cinnamon stick, and vanilla bean, and bring to a boil. Reduce the heat to medium and cook until the mixture is somewhat syrupy, about 3 minutes. Add the peaches, stir to coat, and cook until they are golden and are nicely coated in the syrup, 3 to 4 minutes. Discard the whole
spices, and serve the peaches warm or cool.

Yield: 2 cups