Uffing Summer Peaches with Mint


“What’s an Uffing?” you might ask.

Uffing is the quaintest little village the Bavarian countryside ever did see. It’s a picturesque place nestled at the foot of the majestic Alps, overlooking the Staffelsee (a serene Alpine lake), and surrounded by green pastures on which cows lazily graze under 100 year-old trees. It’s the stuff American stereotypes of Germany are made of! It’s a paradise for children to grow up in (at least before they turn into teenagers) and stressed out grown-ups to escape to and connect with nature.

What’s even more beautiful about Uffing, besides its living meditation-like scenery, are two people that live there. Technically, they are my brother’s wife’s family but the four of us have pretty much adopted them as our own. They have a cozy home on a big piece of land that has its very own fish pond, a forest with fox holes, a garden where they grow anything from apples to zucchinis, several beehives, and a bunch of chickens.

Every summer when we go back to Germany we make time for a visit. The lady of the house, Christa, is an amazing cook and a more than gracious hostess. Without fail, she creates huge meals for the army of visitors she likes to entertain. Most certainly, there is never a shortage of wine (or noise!) in their home.

The last time we were there, Christa pulled out a dessert of fresh summer peaches refined with mint and pistachios. This is my clean eating interpretation of her original recipe. A simple yet scrumptious delight!



  • 1-2 tablespoons coconut oil
  • 4 peaches, pitted and cut into 1/4-1/2-inch thick slices
  • Juice from 1/2 lemon
  • 1/4 cup organic coconut palm sugar
  • 1/4 cup pistachios, raw or dry roasted (To dry roast, heat a heavy bottom skillet over medium heat. Add the pistachios and dry roast them until golden brown. Make sure you shake the skillet frequently to distribute the heat evenly and not burn the pistachios.)
  • 1-2 tablespoons fresh mint, finely chopped


  1. Place the peaches in a medium bowl and drizzle with lemon juice. Stir until evenly coated.
  2. In a large pan, melt the coconut oil over medium heat. Add the peaches and coconut palm sugar. Combine everything thoroughly.
  3. Sauté the peaches until soft and lightly browned (about 10 minutes or more if your pan is crowded or the peaches are cut on the thicker side).
  4. Remove the peaches from the stove and place them back in the bowl. Add the pistachios and mint. Gently combine everything and serve immediately while hot.


Teachable Tips:

  1. While available year-round, sweet and juicy peaches are a typical summer fruit as they are traditionally grown between the months of May and October. Peaches are full of essential vitamins (such as A, C and K) as well as minerals such as potassium, magnesium, phosphorus, zinc, copper, manganese, iron and calcium. In addition, they offer a good amount of fiber as well as a range of free-radical fighting antioxidants.
  2. I used white peaches for this recipe as they are less acidic and slightly sweeter than their yellow counterparts but either variety will work. Serve them over your favorite ice cream, “nice” cream, organic plain Greek yogurt or coconut whipped cream.
  3. This was the first time I ever used coconut palm sugar which is the granulated nectar of the coconut flower blossom. Its level of sweetness is supposed to be about the same as regular sugar, therefore it is suggested you use it in a 1:1 ratio. Coconut palm sugar is touted as a healthy alternative to regular sugar as it contains some essential minerals (potassium, calcium, magnesium, zinc) and a variety of vital amino acids. Also, compared to regular sugar, coconut palm sugar has a much lower glycemic index and its production process is much more natural. However, just like regular sugar, it is high in calories and should therefore be used sparingly.



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