Fruit Pasta w/ Strawberry Peach Coulis, Braised Cipollinis

A trip to the farmer's market last week yield some artisan fruit pasta, flavored with lime, tangerine and plum. I thought this would be a fun treat for our girls lunch and decided to keep the theme with a warm coulis of Peaches and Strawberries.



To balance this out, I braised some cipollinis with a little sherry vinegar and a little smoked paprika. A healthy dessert-like lunch to be sure, my fruit lover devoured this like it was ice cream.

For the coulis, I blended 4 peeled peaches and 1/2 lb of strawberries, strained, and then warmed the mixture with a little crystaline fructose and a touch of salt. The cipollinis were roasted for 10 minutes in a little olive oil and sea salt, then a few splashes of the sherry vinegar were added and the little onions were covered and braised at 350F for another 10 minutes.



Although I'm more of a savory guy, this was a fairly healthy and yummy dish, not too sweet, very fruity and different. The acid from the onions was a nice contrasting note to this light lunch.