logo
​
​
SAUTÉED FRUIT
4 to 6 servings

Melt in a wide skillet, preferably nonstick, over medium-high heat:

  • 3 tablespoons butter

Sprinkle into the skillet in an even layer:

  • ⅓ cup white or brown sugar

Cook until the mixture is combined and bubbling. Add any of the following, arranging halved fruits cut side down:

  • 6 large apricots, halved and pitted
  • 6 large or 8 to 12 small figs, stemmed and halved lengthwise
  • 4 peaches, peeled, halved, and pitted
  • 4 nectarines, peeled, halved or quartered, and pitted
  • 6 large plums, halved and pitted
  • 4 pineapple rings (about ½ inch thick), halved

Cook 2 minutes, periodically shaking the skillet to keep the fruit from sticking. Turn the fruit and cook, again shaking the skillet, just until it is warmed through and has begun to release its juices. Serve at once with the pan juices drizzled over. If desired, sprinkle with:

  • (Ground cinnamon)
Fruits