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Butter-Poached Stone Fruit

Yield
Servings
Prep time
30 mins
Course
Desserts
Special Diets
Lacto-vegetarian
Food Allergies
Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free
Source

Adapted from Mark Bittman's article in the New York Times.

Description

Use your favorite stone fruit or a combination for this delicious dish. It's yummy on it's own, but would also be nice paired with ice cream or yogurt, or stirred into oatmeal.

Ingredients

2 1⁄2 csugar
5 cwater (see note)
1⁄2 cbutter (1 stick)
1 vanilla bean (seeds scraped out)
1 1⁄2 lbstone fruit (halved and pitted - use peaches, cherries, plums, pluots, nectarines, mangoes, or apricots)

Instructions

In a large sauce pan, combine the sugar, water (see note), butter, and vanilla bean seeds. Bring to a boil over medium-high heat. Add the fruit and fold in until well-coated. Reduce heat to low, and cook 10-15 more minutes, until tender. With a slotted spoon, remove the fruit from the liquid. Allow to cool for a few minutes before serving.

Notes

Pit the fruit over a bowl to collect the juices. Use that juice, if you'd like, instead of some of the water this recipe calls for.