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SERVES 4 to 6
There is nothing quite like fresh local blueberries and peaches when they are in season. Of course, they are great as is. However, as in this recipe. I love combining the two and adding some cooked berries for extra juice. The vanilla, as well as cinnamon and nutmeg, add flavor reminiscent of a baked dessert. I like to top the fruit with a dollop of plain yogurt and, sometimes, a sprinkle of crunchy granola. This recipe is quick, easy, healthy and super delicious.
INGREDIENTS
Rinse and drain the blueberries, removing any stems. Place about one cup in a small saucepan. Stir in the sugar. Heat over medium-high heat, stirring occasionally, just until the berries break down slightly and make some juice. Remove from the heat, add the vanilla, cinnamon and nutmeg and stir well to combine. Let cool while preparing the peaches. Clean the peaches or, if desired, remove the skin, although I leave it on. Cut into bite-size pieces. Place in a bowl with the uncooked blueberries. Add the cooked blueberries with juices and gently stir to combine. Taste for seasoning, adding more sugar or spices as needed. This may be served immediately or refrigerated for several days. Top with the optional yogurt and/or granola just before serving.
Notes: The amount of sugar needed depends on the sweetness of the blueberries and peaches. I always taste both before cooking the berries so I can adjust the amount. If they are perfectly sweet, I use less sugar. If the berries are unusually tart, I cook more than the 1 cup, perhaps as much as 1-1/2 cups and add more sugar. If the peaches aren’t as flavorful as they should be, I add a little orange liqueur to the cooked berries. If you can get freestone peaches, do so. They come off the pit effortlessly and they really have better flavor than the others.
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