Los Angeles, California, October 14, 2011—Braised peaches are a delicious add to any salad, entre or dessert. It’s easy as 1-2-3. and, the great news is, once you figure out how to braise peaches you can use the same technique on many other fruits like pears, plums and apples.
Southern California peach, late harvest. October 14, 2011
Fruit Braising Method
- Create a nice braising liquid with wine, water, juice, spices and/or sugar. Bring it to a boil and set aside.
- Prep the fruit of choice, (for apples and pears remove the peel) by removing seeds, stem and core.
- Pour the liquid into a braising dish two thirds of the way and place the fruit inside. Tightly cover with foil and bake at 325 degrees for 30 minutes to an hour or until the fruit is soft. Remove the fruit from the baking dish and let rest until you’re ready to use them. Keep the fruit in the refrigerator if you’re preparing them more than an hour in advance and reheat as needed.
Enjoy!
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The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen.
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