(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
Flour
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.
No comments:
Post a Comment