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Sautéed Stone Fruit

¼ Cup Cuisien Perel Sundried Apricot Vinegar
½ Lb. Peaches
½ Lb. Apricots
½ Lb. Plums
2 T. Butter
2 T. Brown Sugar

  • Core and slice stone fruit
  • Heat butter in sauté pan over medium high heat
  • Add fruit and sugar and cook until heated through
  • Add vinegar and reduce by one-half
  • Serve over grilled meats, ice cream or French toast

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