Seared figs and white peaches dessert

Recipe Information

Ingredients

• 1 teaspoon black peppercorns

• 2 teaspoons butter, divided

• 2 teaspoons fresh thyme, chopped, divided

• 4 (about 1 3/4 pounds) firm ripe white peaches, halved and pitted

• 8 firm ripe Black Mission figs, halved lengthwise (about 1 pound)

• 1/3 cup balsamic vinegar

• 1/3 cup crème fraîche

• 1/8 teaspoon salt

Directions

• In a small skillet, cook the black peppercorns over medium heat for 6 minutes or until toasted. Remove from the skillet and allow to cool. Once cool, put the peppercorns into zip-top plastic bag and seal. Using a meat mallet or rolling pin, crush the peppercorns, and then set aside.

• In a large skillet, melt half of the butter over medium-high heat. Add half of the thyme to the melted butter and then place the peaches, cut sides down, into pan. Allow to cook for approximately 2 minutes. Once browned, remove from the skillet. Place a single peach half onto 8 dessert plates with the cut sides up.

• In the same skillet, melt the remaining butter and stir in the second half of the thyme. Place the figs into the skillet, cut sides down, and cook until brown (approximately 2 minutes). Remove from the heat and place 2 fig halves on each plate beside the peach.

• Heat the skillet over medium-low heat, and add the vinegar. Cook for approximately 3 minutes or until reduced to 3 tablespoons. While allowing the vinegar cool slightly, spoon approximately 2 teaspoons of crème fraîche into the middle of each peach half. Drizzle a small amount (approximately 1 teaspoon) of the reduced vinegar onto each peach and top with a pinch of crushed peppercorns. Sprinkle with salt to taste.

Nutrition (per serving)

• Calories: 133 cal

• Total fat: 5g

• Saturated fat: 3g

• Monounsaturated fat: <1g

• Polyunsaturated fat: <1g

• Cholesterol: 12mg

• Sodium: 50mg

• Carbohydrate: 22g

• Fiber: 3g

• Protein: 2g