Summer fruits such as Mission figs, firm peaches, firm nectarines, firm apricots, or firm yellow-fleshed plums all work well. Cut figs in half through the stem and flower ends; cut peaches or nectarines into ½-inch-thick slices; quarter apricots or plums.
INGREDIENTS:
- 1 cup summer fruit (see headnote)
- 2 tablespoons butter (optional)
- ½ teaspoon light brown sugar
- 1 cup fruity white wine, such as Sauvignon Blanc or dry Riesling
- Salt and freshly ground black pepper
- Veal, cooked and set aside
INSTRUCTIONS:
- Prepare the summer fruit: Summer fruits such as Mission figs, firm peaches, firm nectarines, firm apricots, or firm yellow-fleshed plums all work well. Cut figs in half through the stem and flower ends; cut peaches or nectarines into ½-inch-thick slices; quarter apricots or plums.
- Cook the fruit: Once the veal is cooked and set aside, add the fruit to the pan (if there is no fat in the pan, add 1 tablespoon of the butter). Sprinkle with the sugar and cook over medium-high heat for 1 minute. Gently turn over the fruit and cook until it just softens, about 1 minute more; don’t overcook. Using a slotted spoon, remove the fruit from the pan and set aside, covered to keep warm.
- Prepare the sauce: Add the white wine to the pan and bring to a boil, scraping up any browned bits from the bottom of the pan. Boil until the sauce just becomes syrupy. Reduce the heat to medium and stir in the remaining butter (if desired) to add richness and body to the sauce. Season to taste with salt and pepper.
- Combine and serve: Return the veal to the pan and heat for 1 minute. Arrange the veal on a platter with the fruit on top, pour the sauce over all, and serve.
Enjoy your delicious summer fruit veal!
