Rosemary Sugared Peaches
A simple, yet flavorful way to enjoy one of summer's finest fruits.
You'll be surprised how a little bit of herbs and sweetener can transform juicy summer peaches into a craveworthy snack or toast topper that's teeming with flavor. And here's the best part: you can use fully ripe or unripened peaches for this! As seen above paired with dairy-free cream cheese on top of our Cinnamon Swapples for a vegan, paleo take on "peaches & cream" which was... well.... wow.
Time: 6-7 minutes
- 1 Tablespoon butter, dairy-free butter, or coconut oil
- 1 peach, pitted, cut into 1/2" cubes (white or yellow)
- 1/2-1 Tablespoon coconut sugar, to taste
- 1/4 tsp dried rosemary plus more to taste
- Pinch of sea salt
- 1/2 tsp vanilla extract
- Melt the butter/oil in a skillet over medium heat.
- Add the remaining ingredients EXCEPT the vanilla extract, and stir well to combine.
- Cook over medium heat for 1 minute.
- Turn the heat down to low and cook for another 2-4 minutes, OR until the peaches have fully softened, stirring occasionally. This will depend on the ripeness of the peach that you used.
- Turn off the heat, and stir in the vanilla extract.
- Enjoy warm, or allow to cool, and enjoy!
- You can substitute the coconut sugar for brown sugar, cane sugar, or any other preferred sweetener.
- If you don't have rosemary on hand, you can try this with dried thyme. It's just as delicious!