Sautéed Peaches with Raspberries

1 Tablespoon butter
2 pounds peaches (about 6) washed, peeled if preferred, and sliced or frozen sliced peaches, thawed and drained of excess juice
1/2 teaspoon cinnamon
2 Tablespoons honey or brown sugar
1 Tablespoon fresh lemon juice
1 cup fresh raspberries
1/4 cup sliced almonds, pistachios or walnuts, lightly toasted

Place a medium large skillet over medium high heat. Melt butter and stir in the honey or brown sugar and cook until bubbly. Stir in the cinnamon. Place the peach slices into the skillet in a single layer and allow to cook, shaking the pan, until they release some of their juices and become a bit caramelized. Stir to turn them over and cook an additional 5-8 minutes, depending on the ripeness of the peaches. When they are tender and the sugar begins to caramelize, turn off the heat and add the lemon juice. Arrange peach slices into 6 dessert bowls, top with raspberries, then the toasted slivered almonds.
These are delicious with a scoop of vanilla ice cream or frozen non-dairy ice cream. Also great for breakfast with yogurt, oatmeal, waffles or pancakes.

Nutrition Information