Simmered Peaches
These peaches may also be served chilled, if you wish. Remove the almonds from the pan as soon as you've finished toasting them or they will continue cooking and may burn.
  • 1/4 cup fruit-only marmalade or peach preserves
  • 2 tablespoons frozen orange juice concentrate
  • 2 tablespoons water
  • 1/8 teaspoon ground cinnamon
  • 4 firm-ripe peaches, cut into 3/4-inch-thick wedges
  • 1 tablespoon natural (unblanched) sliced almonds
  • 2 tablespoons reduced-fat sour cream

1. In a medium saucepan, combine preserves, orange juice concentrate, water, and cinnamon; stir until syrupy. With rubber spatula, fold in peaches and mix gently until well coated.

2. Place pan over medium-high heat and bring to a simmer, stirring gently from time to time. Cover, reduce heat to medium-low, and simmer, turning peaches several times, 5 to 8 minutes, or until peaches are softened but not mushy. Remove pan from heat and set aside, covered.

3. In a small skillet, toast almonds over medium-high heat, tossing frequently, until lightly browned. Immediately transfer toasted almonds to small plate.

4. To serve, spoon peaches and syrup into dessert dishes or goblets. Sprinkle with toasted almonds and top with sour cream.

Nutritional Information
Per serving: 112 calories, 1.6g total fat, 0.6g saturated fat, 0.5g monounsaturated fat, 0.3g polyunsaturated fat, 2.8g dietary fiber, 2g protein, 24g carbohydrate, 3mg cholesterol, 10mg sodium.
Good source of: vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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