Sauted Peaches with Cayenne

Day 370

This morning a cold piece of fruit was not
going to cut it. I needed something hardy, nurturing and delicious.

Opening my refrigerator, I saw the apples, oh yes-fried apples. Then the pears caught my eye- that's it -fried pears. The plums beckoned, until my eyes landed on the peaches. I knew it, it was peaches all along.

Growing up my dad used to saute peaches to top our homemade waffles. To cook the peaches he would use our cast iron skillet adding fresh peaches, lots of butter, sugar and and his spice of choice-cardamon. They were heavenly.

If one of use kids did something grand we could pick our breakfast. I would pick the waffles and peach sauce my older brother would pick egg souffle and peach sauce. The sauce made even made an egg souffle edible.

This morning I mixed it up a bit. Here is my recipe to:

TLC peaches
Ingredients
Pan- cast iron if you have it otherwise use stainless steel.
Peaches as many as you want- I used two
Olive oil
Honey
Cardamon
Cayenne pepper- just for a touch of heat
Directions:
Over medium heat, heat olive oil; add chopped peaches, honey, cardamon and a dash of cayenne pepper. I couldn't tell you how much I used of the spices, honey and oil. They were added by instinct. Go with your gut... or stomach!!
Saute until you are ready to eat. If you want crunchy peaches, just get them hot. But if you want, melt in your mouth peaches, wait until they start to caramelize.

Typically, this peach dish is a topping, today it was my breakfast. I started with 2 over easy eggs topped with chili powder. I finished with the peaches- all by themselves- I wanted to savor every bite!