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Add a photoServings: 4
Ingredients
- 2 whl ripe peach
- 1 c. blueberries
- 4 Tbsp. butter
- 4 Tbsp. sugar
- 2Â 1/2 ounce triple sec
Directions
- Bring a large pot of water to a boil. Score the peaches and drop into the water for 5 seconds. Remove the peaches from the boiling water and shock them in ice water. Peel the peaches and cut into wedges.
- Heat a large pan over medium heat and add in the butter. Add in the peaches and saute/fry for 2 min, add in the sugar and cook for a further 2 min. Add in the blueberries and flambe with the Triple Sec.
- Spoon the fruit into bowls and pour the sauce over the top.
- Serve with vanilla bean ice cream drizzled with aged balsamic vinegar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 227 | |
| Calories from Fat 104 | 46% |
| Total Fat 11.81g | 15% |
| Saturated Fat 7.32g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 84mg | 4% |
| Potassium 184mg | 5% |
| Total Carbs 26.99g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 23.52g | 16% |
| Protein 1.07g | 2% |
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