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August 2002 Issue
Honeyed Peaches
by Ronda L. Halpin
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August brings a bountiful supply of juicy peaches and nectarines to my home. You wouldn't guess, but my favorite supply comes in mid-August from Idaho. They're the biggest, juiciest fruit to be found at Brennan's Farmer's Market and I dream about them for weeks before they arrive.

Then, when they do, I have them for breakfast, lunch and dinner -- and snacks and dessert too! Of course, just slicing them over cereal or pancakes is wonderful -- but I love them prepared with a little honey and sprinkled with granola, like this. It doesn't take much time to make and it makes breakfast -- even during the week -- seem very special.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

Honeyed Peaches
  • 3 T. honey
  • 2 ripe peaches, halved and pitted
  • 1/2 c. granola
  • 1/2 tsp. cinnamon
  • Yogurt, optional
In a medium nonstick skillet, heat the honey over medium heat. Add the peaches, cut side down and cook until slightly browned and warmed through -- moving them around the skillet with a fork frequently.

Remove the peaches to two serving plates and sprinkle each with 1/4 cup granola and 1/4 teaspoon cinnamon. If desired, serve with yogurt for a yummy breakfast!

  • Yields: 2 servings
  • Preparation Time: 10 minutes

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