Grilled Peaches with Blackberry Sauce

serves 4

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.