During the warmer months we host a lot of impromptu dinner parties. The reason? Our CSA share–we need help eating all those veggies! After a healthy summer meal it’s nice to have a little something sweet, but there’s not always time to bake up something spectacular. Luckily, with a few cups of summer fruit and some vanilla ice cream, you can throw together a dessert worthy of company in 5 minutes flat.
I love how the light, tangy sweetness from the fruit contrasts with the sweet, creamy ice cream. Summer fruit also packs a nice bit of vivid color. Just the thing to wind up a dinner outside with loved ones and friends.
This versatile recipe works well with any seasonal stone fruit or berries.
Sauteed Summer Fruit
4 peaches, washed and sliced 1/2″ thick
1 1/2 cups raspberries, rinsed
4 tablespoons butter
3 tablespoons sugar or honey
1/4 cup fresh squeezed lemon juice
Heat a medium saute pan over medium-high heat. Add the butter, and cook until it’s bubbly and just starts to take on a golden hue. Turn up the heat to high, add the peaches and sugar, and cook for 2 minutes, stirring occasionally. Add the raspberries and lemon juice. Cook, stirring constantly, until the mixture has reduced and thickened, about 3 minutes.
If you have time, allow the fruit to cool before serving. Serve over generous scoops of vanilla ice cream.