Sunday, August 4, 2013

Sauteed Peaches or Apricots

(based on a recipe in The New Doubleday Cookbook, by Jean Anderson and Elaine Hanna, 1975, revised 1985)

Per Person:
  1 peach or 2 apricots
  1 T butter

Wash peaches or apricots, halve them and remove the stones. Pat dry with a paper towel. Heat butter in a large, heavy skillet over moderate heat for one minute. Dredge the peaches or apricots in the flour, then saute for 5 to 6 minutes, turning frequently, until lightly brown. Drain on paper towels and serve hot.

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