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Wednesday, 20 July 2016

Baked Peaches with Blueberries and "Ice Cream"

Every so often, we crave a little sweetness in our life.  The sweet, fragrant stone fruits of summer are wonderful for making quick and easy desserts.  Here, our baked peaches are topped with a dairy-free coconutmilk vanilla bean "ice cream" and a blueberry sauce.


1 peach, washed and cut in half
¼ cup blueberries
1 tablespoon coconut oil (or butter)
1 tablespoon brown sugar
1 tablespoon water
2 scoops dairy-free coconutmilk vanilla bean frozen dessert (or ice cream of your choice)

Preheat oven to 350 degrees F.  Bake peaches cut side up for 1 hour.

In a small saucepan over medium heat, combine blueberries, coconut oil, brown sugar and water.  Stir gently, and simmer for 3 to 4 minutes.  Let cool to room temperature.

Plate peach halves.  Add 1 scoop of "ice cream" to each; then drizzle blueberry sauce over "ice cream".  Enjoy immediately.

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