4 med. peaches, peeled
2 tbsp. lemon juice
2 tbsp. honey
½ tsp. black pepper, cracked
2 tsp. fresh thyme or ½ tsp. dried, crushed thyme
Cut up 3 of the peaches. In a blender or food processor, combine the cut-up fruit, lemon juice, honey, and black pepper; cover and blend until smooth. Transfer mixture to a small saucepan, and simmer, uncovered, about 15 minutes or until slightly thickened, stirring occasionally. Chop remaining peach and stir into sauce with thyme. Sauce may be made up to 24 hours in advance. Reheat over low heat, stirring occasionally. Serve with pork or chicken.
Peaches are divided into to varieties, clingstones and freestones. Fresh peaches are available from late May into August. One large peach has about 68 calories, 3 grams of fiber and 19% of the RDA for Vitamin C.
