Sautéed Fruit
- 15m Prep Time
- 5m Cook Time
- 20m Ready In
Add this recipe to a meal plan
Build a week of meals and watch your shopping list grow - no account needed to try it.
A quick sauté of fresh summer fruits in butter and sugar, served warm with pan juices.
Ingredients
- 3 tablespoons butter
- ⅓ cup white or brown sugar
- 6 large apricots, halved and pitted
- 6 large or 8 to 12 small figs, stemmed and halved lengthwise
- 4 peaches, peeled, halved, and pitted
- 4 nectarines, peeled, halved or quartered, and pitted
- 6 large plums, halved and pitted
- 4 pineapple rings (about ½ inch thick), halved
- (Ground cinnamon)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 tablespoons butter
- ⅓ cup white or brown sugar
- 6 large apricots, halved and pitted
- 6 large or 8 to 12 small figs, stemmed and halved lengthwise
- 4 peaches, peeled, halved, and pitted
- 4 nectarines, peeled, halved or quartered, and pitted
- 6 large plums, halved and pitted
- 4 pineapple rings (about ½ inch thick), halved
- (Ground cinnamon)
Let's Cook
-
Step 1.
Melt in a wide skillet, preferably nonstick, over medium-high heat: 3 tablespoons butter
-
Step 2.
Sprinkle into the skillet in an even layer: ⅓ cup white or brown sugar
-
Step 3.
Cook until the mixture is combined and bubbling. Add any of the following, arranging halved fruits cut side down: 6 large apricots, halved and pitted; 6 large or 8 to 12 small figs, stemmed and halved lengthwise; 4 peaches, peeled, halved, and pitted; 4 nectarines, peeled, halved or quartered, and pitted; 6 large plums, halved and pitted; 4 pineapple rings (about ½ inch thick), halved
-
Step 4.
Cook 2 minutes, periodically shaking the skillet to keep the fruit from sticking. Turn the fruit and cook, again shaking the skillet, just until it is warmed through and has begun to release its juices. Serve at once with the pan juices drizzled over. If desired, sprinkle with: (Ground cinnamon)