Yield: 6 servings

12 firm but ripe small peaches, preferably freestone (plums, apricots or nectarines may also be used)
1/2 cup ghee (see note)
1/2 cup jaggery* (unrefined lump sugar)
2 Tablespoons sherry or port wine (optional)
Pinch of salt and freshly ground black pepper

Wash the peaches and pat dry. Cut in half lengthwise, remove the pits, and season the cut sides with salt and pepper. (This will set the enzymes and heighten the flavor). Place the peaches, cut sides down, on a platter or other non-reactive surface, and allow to rest for 30 minutes.

Heat the ghee in a large sauté pan over medium heat. Add the peaches, cut side down, and cook for about 3 minutes, or until the fruit and ghee begin to brown. Add the jaggery. Cook for about 5 minutes, or until the peaches begin to soften and the ghee and jaggery mixture is golden and syrupy. Add the sherry and cook for an additional minute.

Place 4 peach halves, cut sides down, in a shallow dessert bowl or soup plate. Pour syrup over peaches and serve.

*If you can't find jaggery, a combination of equal parts of dark brown sugar and granulated white sugars and 1 tablespoon of maple sugar will make an excellent substitute.

Editor's note
Many Indian spices and foods are available in specialty and gourmet stores and Indian, Pakistani or Middle Eastern markets. In her interview, Chef Jallepalli recommended a spice supplier in New York City, Sinha Trading Company, located at 121 Lexington Avenue, New York, NY 10016, (212) 683-4419. Sinha Trading Company sells everything you would need for an authentic Indian meal, including urad dal, ajowan, ghee, jaggery, cumin, turmeric and tamarind.

Wine Pairing
Chateau Rieussac Sauternes or
Chateau de Malle Sauternes

Wine