Grilled Peaches with Blackberry Sauce
recipe slightly adapted from My New Roots Cookbook
- 4 peaches, pitted & cut in half
- a heaping tablespoon melted coconut oil
- 2 cups blackberries
- 1 tablespoon fresh lemon juice
- 2 tablespoons maple syrup (more to taste)
- pinch ground cinnamon
- pinch sea salt
- whipped coconut cream, for serving
- granola, for serving
Preheat grill to medium-high heat. Rub each peach half with a bit of coconut oil and place cut side down on the grill. Grill for 5-10 minutes to achieve a nice grill mark but not char the peach or overcook it.
Meanwhile blend blackberries, lemon juice, maple syrup, cinnamon and salt in a blender until smooth. Taste, and add more maple syrup if your blackberries are tart. Sauce will last in a tightly sealed container in the refrigerator for up to one week.
To serve, drizzle grilled peach halves with blackberry syrup, a dollop of whipped coconut cream and a dusting of granola. Enjoy warm.