Honey Caramelized White Peaches with Halloumi & Lemon
When any fruit is in season, ripe and at its peak of perfection, we do well to do as little as possible to disrupt the natural goodness of its flavor and texture. And, we want to enjoy it as many ways as possible, while maintaining the integrity of the ingredient, hoping to even possibly enhance the experience. Peaches are one of those fruits. Eaten as is, with juices dripping from their skins, or as in this recipe, caramelized in a cast iron pan to bring out the natural sweetness, with a touch of honey to enhance the subtle sweetness of white peaches.
SHOPPING LIST:
1-2 ripe white peaches
1/8 Teaspoon Bella Cucina Wild Oregano & Sage Salt
1 lemon
3 Tablespoons Bella Cucina Extra Virgin Olive Oil
8 ounces Halloumi cheese
1 Tablespoon Bella Cucina Organic Italian Acacia Honey
1 teaspoon Bella Cucina Wildflower Sugar
PREPARATION:
Cut the peach in half and remove the pit. Season with the salt. Cut the lemon in half. Cut one half of the lemon into 1/4 inch slices. Reserve the other half. In a cast iron or sauté pan, heat 2 Tablespoons olive oil over medium low heat. Cut side down, place the peaches in the pan. Lay the lemon slices in the pan around the peach halves. Cook the peaches and lemons, moving the pan around occasionally, until the peaches and lemons are caramelized, about 3-4 minutes (turn the lemons over on the other side half way through cooking). Remove from the pan onto a serving platter.
Slice the halloumi lengthwise into 2-3 thinner slices. In the same pan you cooked the peaches and lemon, add another Tablespoon of olive oil and cook the halloumi over medium low heat until lightly browned on one side. Turn the halloumi over and cook until the other side until lightly browned. Place onto the platter.
Drizzle the peaches with the honey and sprinkle with the wildflower salt. Squeeze the remaining lemon half over the halloumi.
