Peaches w/ Berry Puree & Skillet Granola

Aug 1

Posted in: Dessert, Seasons, Special Diets, Vegan, Vegetarian, Spring/Summer | no comments

Peaches w/ Berry Puree & Skillet Granola

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

Ingredients

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

Directions

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.