Stovetop Peaches with Streusel Topping and Zesty Sour Cream
- 1 cup sour cream
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 8 peaches, washed, dried, 4 of them peeled
- 1 cup honey
- 1 tablespoons unsalted butter
- 1 lime, zested and juiced
- 1 1/2 cups cooked Streusel Topping, recipe follows
- Struesel Topping:
- 1/2 cup butter, melted
- 1 cup powdered sugar
- 1 cup ground almonds
- 1 cup all-purpose flour
In a medium bowl, whisk the sour cream and a few gratings of zest from the orange and the lemon until smooth. Add the juice from half of the orange and half of the lemon. Taste to see if it has a fresh taste from the citrus. If not, add the juice from the remaining fruit halves. Whisk to blend and set aside.
With a small paring knife, cut around the center of each peach to halve it and remove the pit. Place the peach halves on a flat surface and cut them into 1/2-inch thick slices.
Heat a small saute pan and add the honey. It should start to foam and bubble. Keep the heat low and allow the honey to simmer gently. Note: the honey becomes extremely hot - be careful to keep the heat low.
In a large skillet over medium heat, melt the butter. When it begins to froth and turn light brown on the edges, add the peach slices and stir to coat with the butter. Cook, stirring from time to time, until the peaches become tender, 3 to 5 minutes. Add the lime zest and juice. Stir to blend. Meanwhile, check the honey. It should be a golden brown. If the foam prevents you from seeing the color, remove the pot from the heat and blow on the center of the foam to see the color beneath. Pour the honey over the peaches and stir to blend.
Remove the skillet from the heat and spoon the peaches into individual serving plates or a platter. Top with the Streusel Topping and a dollop of the sour cream.Struesel Topping:
Preheat oven to 350 degrees F.
Mix together until incorporated and in clumps. Place onto a baking sheet and bake for 8 to 10 minutes, or until golden brown. Use as needed.
Recipe courtesy Alex Guarnaschelli
Recipe courtesy of Bobby Flay