Agave Nectar

What's that you ask? About a year ago, when a friend first told me about agave nectar, he was met with my puzzled face, and the dreaded "what did you say?"

Ah-GAAAHHHH-vay? What is thaaaaaaat?

One would think he proposed cooking with innards, or Pepto Bismol, or eye of a newt. He would have received a better response had he told me that tequila comes from the same plant. Agave nectar has come a long way in our culinary consciousness, thanks to its low glycemic index status. Awareness of a low glycemic index in food was made popular by the Atkins Diet. While I still get the occasional uuhhh?, now I receive a "oh, yes, I've heard of that."

Agave nectar comes from the tall, spiky, blue agave plant, native to Mexico and resembling a giant aloe vera. When the plants are 7-10 years old, the core (called the pina, because it looks like a pineapple) is removed. The pina is then crushed to extract the sap inside. The sap is heated for a long time at a low temperature and the carbohydrates break down into sugars -- specifically into a complex form of fructose called inulin, which resembles the sugar found naturally in fruits. Agave nectar is higher in fructose, which does not stimulate insulin secretion to the extent that other sugars do, and lower in glucose, so it's easy on your metabolism, preventing the familiar but unpleasant sugar rush and then crash.

Sweeter than refined sugar and with just 60 calories per tablespoon, agave nectar adds sweetness, solubility and moisture to baked goods and beverages like smoothies and even iced tea. You can substitute agave for sugar or honey in most recipes, but double check first before you start baking with it. Agave nectar comes in two grades: light, which is flavor neutral; and amber, which is a bit like a thin maple syrup. I recommend keeping both in the pantry. You can find agave nectar now in most grocery stores, but certainly you can find it in the more popular organic health food stores.

Here's a recipe to get you started on your journey with Agave Nectar:

GRILLED PEACHES WITH BALSAMIC AND GRANOLA
Easy, impressive and look out, addictive.
Make this with any stone fruit, or even with firm pears. Serves 6.

1/2 cup balsamic vinegar
1/4 cup light agave nectar
6 peaches, halved, pits removed
1 Tbsp olive or canola oil
1/2 cup granola (homemade or storebought)

In a small, deep saucepan, heat the vinegar and agave nectar over medium-high heat until it begins to boil. Continue heating, watching carefully, for 10 minutes or until reduced by 3/4 to a thick (but still pourable) syrup.

Meanwhile, scoop out a bit of the insides of the peach to remove any bits of the pit.
Heat a stove-top grill pan over medium heat. When the pan is hot, brush the cut side of each peach half with olive oil, and place cut side down on the grill pan. Do not move the peaches! Cook for 2 minutes or until nice grill marks appear. Remove peaches from the pan and place cut side up on individual serving plates. When the syrup is reduced to desired consistency, drizzle it over the peaches. Top with a bit of granola, and serve immediately . . . and enjoy!

~ Live Well ~
Trinity Fitness