Passing a fruit and vegetable stand is like passing by a beautiful window display of clothes and bags. I simply have to stop and stare. The only difference is, I always end up buying something from the fruit and vegetable stand while I keep myself tamed in the clothes shop. The only time I leave a fruit stand empty-handed is when I am traveling and taking home anything fresh is impossible. And that alone takes self-control.With this dessert though, I had the satisfaction of buying as much peaches as I wanted.
When I was young, the only peaches I liked were the canned ones preserved in syrup. That's because I was too fixated on mangoes that other fresh fruits got the backseat. When I moved to Italy, where peaches were abundant and fresh mangoes were scarce, I started eating fresh peaches. Switching from canned ones to fresh ones was quite an eyeopener. They tasted differently, what can I say? Now, whenever peaches are on season, I make sure that my fruit bowl contains them. The kids (and also our dog) love them so much. With the patience of my husband in peeling and slicing for them after meals, those little ones can eat like an army!
In this simple breakfast recipe, I cooked the peaches with coconut sugar (or other kinds of brown sugar if you don't have it) with cinnamon and I used them as topping to Greek yogurt. It's a a right kind of breakfast to start a day. You can cook the peaches much ahead of using them then store them in the refrigerator.
I created this Pan-Seared Peaches and Cinnamon with Greek Yogurt recipe for Skinny Ms. It's a site dedicated to guiding you in healthy living with tips, recipes and resources in taking good care of your bodies. Have a good week!