A few years back I came across ‘Peppered Strawberries’ as a dessert and had to order them as I was intrigued. I enjoy eating both even now separately, but together – how could it be? They were delicious, the black pepper gently mixed through the strawberries gave a slight heat and worked well with the texture and zing of the fresh strawberries. Works great with pineapple too.
So tonight after tidying up after dinner I fancied a treat but at the same time something quick and decided to pepper two nectarines left in the fruit bowl.
Tip: This recipe is prepared in minutes so keep a check on the pan, ensuring the agave syrup is around the fruit and not on the edges of the pan burning to it’s little heart’s content. Turn the nectarine slices regularly otherwise you may end up with burnt nectarines.
Ingredients: (just 3 for a change, I mustn’t be well)
1/2 teaspoon freshly ground black pepper
2 tablespoon agave syrup
The work bit:
Cut the peaches into equal sized slices and place them, the agave syrup and pepper on a medium size-pan and combine to ensure the nectarine slices are all coated in the agave syrup and the pepper is dispersed throughout.
Heat the pan on a medium heat and fry the nectarines until they become carmelised on the bottom.
Turn over and cook on other side until softened but firm.
Serve as is.
(I was tempted to add in some dairy-free ice cream but held back. The flavour didn’t need it.)
Did you ever try anything similar? Love to hear how you get on if you give it a go.
Best Wishes for now…. Marian