Ginger adds depth to this versatile blackberry sauce. Aside from dressing up fruit and homemade granola, it can be used as an ice cream topping, swirled in yogurt, used in place of maple syrup over pancakes or drizzled on grilled tofu, fish, pork or chicken.
Servings: 4 Print Recipe
- Homemade Skillet Granola:
- 1 Tablespoon honey
- 1 teaspoon olive oil
- 1/2 teaspoon cinnamon
- Dash sea salt
- 1/2 cup dry rolled oats
- 1 Tablespoon sunflower seeds
- 1 Tablespoon dried cherries (or other dried fruit such as plums, raisins, cranberries)
- Blackberry Puree:
- 1/2 pint fresh blackberries (or 1 cup frozen/thawed blackberries)
- 2 teaspoons raw honey
- 1/4 teaspoon fresh grated ginger
- 2 peaches, pitted & chopped
- In skillet over low-medium heat, warm honey for 1 minute until thin/runny.
- Stir in oil, cinnamon and salt.
- Toss in oats, sunflower seeds and cherries until well coated.
- Toast mixture for 10 minutes, stirring occasionally, until golden. Let cool.
- In food processor or blender, puree blackberries, honey and ginger.
- For each serving: Layer 1/2 of a chopped peach, 2 Tablespoons granola, 2 Tablespoons puree.
Nutritional Facts for Peaches w/ Berry Puree & Skillet Granola
1/2 peach, 2 T granola, 2 T puree
Daily Value %*
* Daily Value % based on a 2000 calorie diet.