Sauteed Peaches and Pumpkin Seeds
Peaches make wonderful additions to so many things from breakfast smoothies, to fruit salads to desserts, but they also make a wonderful side dish for warm and savory entrees. Try these Sauteed Peaches with Pumpkin Seeds as a side dish for seafood or poultry, or, serve atop your favorite greens for a Warm Fruit and Greens Salad.
Servings: 2 Servings
Calories: 230kcal
Serve warm peaches and pumpkin seeds as a side dish with your favorite entree, or, on top of wilted greens (spinach is great) as a Warm Greens and Fruit salad.
Ingredients
- 1/4 cup pumpkin seeds , raw, or, roasted and salted as you prefer
- 1 cup fresh orange juice
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon balsamic vinegar or balsamic glaze
- 2 medium peaches halved, pitted and cut into 1/2 inch thick wedges
Optional, for Salad
- 4 cups salad greens or baby spinach leaves
- 2 tablespoons Parmesan cheese shaved
Instructions
- If using raw seeds, place the pumpkin seeds in a small non-stick pan set over low to medium heat. Toast the seeds, shaking the pan occasionally to turn the seeds, until they are fragrant and begin to pop, about 3 minutes. Pound or chop the seeds to small pieces. Transfer the chopped seeds to a plate.
- Add the orange juice to the now-empty pan and heat over low to medium heat until it becomes syrupy and has reduced to about 2 tablespoons, about 15 minutes. Transfer the reduced orange juice to a small bowl and cool.
- When the orange syrup is cool, whisk in the lime juice, salt and pepper to taste and then the oil and balsamic.
- In the same pan, place the peach wedges and sautee gently over low to medium heat until glistening and just warm, shaking frequently.
- Plate the peaches, drizzle with reserved dressing, and sprinkle with pumpkin seeds, or, place peaches atop spinach and greens, and continue.
- If using, top with shaved Parmesan cheese.
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Nutrition
Serving: 1 Serving | Calories: 230 kcal (12%) | Carbohydrates: 30 g (10%) | Protein: 7 g (14%) | Fat: 10 g (15%) | Saturated Fat: 2 g (13%) | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Cholesterol: 3 mg (1%) | Sodium: 179 mg (8%) | Potassium: 862 mg (25%) | Fiber: 5 g (21%) | Sugar: 19 g (21%) | Vitamin A: 6250 IU (125%) | Vitamin C: 92.4 mg (112%) | Calcium: 140 mg (14%) | Iron: 2.2 mg (12%)
Delicious. Served over wilted spinach leaves.
Really good. I used halo peaches AND white nectarines that were too soft for hand eating so cut up for this dish. Very good.