This week I had the occasion to try out a new recipe – one of our regular guests had been diagnosed with diabetes a few years ago and I wanted to come up with a fruit starter that would suit her diet but also be a delicious starter for all the guests at the Inn. Our local peaches just came into season about two weeks ago, so I stopped at Uvilla Orchards on Route 230 and picked up a box of beautiful ripe peaches from their farmstand. I knew the ripest peaches would be wonderful with just an infusion of flavor and no sugar.
Back at the Inn, I prepared a stockpot with water, 1 sliced lemon, 4 cinnamon sticks, 1 tsp of vanilla, and a squeeze of agave nectar and set it to simmer. I sectioned the peaches off the pit, making 6 sections from each peach. The peach slices were poached in the liquid for about 5 minutes, until easily pierced with a fork. I stored these overnight in the fridge in the poaching liquid, with plastic wrap on the surface so that the peaches wouldn’t turn brown.
The next morning I prepared a small dessert plate with three peach slices fanned on one side and a dollop of plain Greek yogurt on the other and scattered some blueberries beside the yogurt and between the peach slices. I made a well in the yogurt and poured a little local wildflower honey in the well just before serving. For my diabetic friend, I used a smidgen of agave nectar instead.
Clean plates from everyone! And my special guest left with a new sweetener for her diet, as she had not heard of agave nectar before. It is a natural sweetener, made from agave plants, that is low-glycemic – that is, it releases more steadily into your system than honey or sugar. It is still sweet, and caloric, so just a little bit will do.
Jeanne & Jim at the
Thomas Shepherd Inn B&B in Shepherdstown, WV