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
¼cuppumpkin seeds, raw, or, roasted and salted as you prefer
1cupfresh orange juice
1tablespoonfresh lime juice
Salt and freshly ground black pepper
1tablespoonextra-virgin olive oil
1teaspoonbalsamic vinegar or balsamic glaze
2medium peacheshalved, pitted and cut into 1/2 inch thick wedges
Optional, for Salad
4cupssalad greens or baby spinach leaves
2tablespoonsParmesan cheeseshaved
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.
Tried this recipe?Mention or tag @SpaIndex so we can share!