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1
In a medium bowl, whisk the sour cream and a few gratings of zest from the orange and the lemon until smooth.
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2
Add the juice from half of the orange and half of the lemon.
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3
Taste to see if it has a fresh taste from the citrus.
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4
If not, add the juice from the remaining fruit halves.
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5
Whisk to blend and set aside.
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6
With a small paring knife, cut around the center of each peach to halve it and remove the pit.
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7
Place the peach halves on a flat surface and cut them into 1/2-inch thick slices.
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8
Heat a small saute pan and add the honey.
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9
It should start to foam and bubble.
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10
Keep the heat low and allow the honey to simmer gently.
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11
Note: the honey becomes extremely hot - be careful to keep the heat low.
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12
In a large skillet over medium heat, melt the butter.
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13
When it begins to froth and turn light brown on the edges, add the peach slices and stir to coat with the butter.
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14
Cook, stirring from time to time, until the peaches become tender, 3 to 5 minutes.
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15
Add the lime zest and juice.
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16
Stir to blend.
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17
Meanwhile, check the honey.
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18
It should be a golden brown.
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19
If the foam prevents you from seeing the color, remove the pot from the heat and blow on the center of the foam to see the color beneath.
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20
Pour the honey over the peaches and stir to blend.
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21
Remove the skillet from the heat and spoon the peaches into individual serving plates or a platter.
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22
Top with the Streusel Topping and a dollop of the sour cream.
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23
Preheat oven to 350 degrees F.
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24
Mix together until incorporated and in clumps.
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25
Place onto a baking sheet and bake for 8 to 10 minutes, or until golden brown.
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26
Use as needed.
