Holiday Treat: Seared Cinnamon Peaches
By Kacey Morrow, RD, CD, CLT
My move to the Pacific Northwest has allowed me to appreciate what a truly perfect peach tastes like. In fact, my favorite stand at the iconic Pike Place Market in Seattle is typically “OMG Peach” simply because it is the first thing out of most mouths when people are done savoring the free sample. We buy them by the case this time of year and find many different ways to enjoy this precious fruit!
In addition to being good sources of vitamin C, vitamin A, and beta-carotene, peaches are also rich in flavonoids. Flavonoids protect the body against free radicals and other reactive oxygen species that play a role in aging, DNA damage, and various other disease processes.
This recipe can be enjoyed for breakfast, sliced over a bowl of protein-rich quinoa, served as a dessert with a dollop of coconut cream, or simply enjoyed as a warm, nurturing snack on an chilly day. Enjoy!
Seared Cinnamon Peaches
Peaches, cut in half and pit removed
Walnuts, chopped (optional)
Raw honey (optional)
- Heat a skillet over medium heat until a drop of water sizzles. I prefer cast iron but any skillet will do.
- While pan is heating drizzle cut-side of peach with olive oil and sprinkle with sea salt.
- Once skillet is ready place peach, cut side down, onto pan and cover. Continue to cook on medium for 3 minutes. Cut-side of peach will have started to caramelize.
- After 3 minutes, reduce heat to low and cook for another 8-10 minutes or until it feels soft and warm to the touch.
- Remove from pan and place cut-side up on a dish. Sprinkle with cinnamon, walnuts, and honey (if desired). Serve immediately.
Many thanks to contributing author Kacey Morrow, RD, CD, CLT. Kacey is a Registered Dietician who counsels clients on therapeutic dietary approaches to health and healing. She is also founder of Ambia (ambiawellness.com), which provides virtual nutrition services and online wellness programs.