Grilled Peaches with Blackberry Sauce

Grilled Peaches with Blackberry Sauce

These peaches were apart of my meal prep this week. I wanted to have something to snack on at 3PM at work today. I always want to be healthy on Mondays.

This is a start.

Please don't suggest we eat fries today at lunch. You know I can't resist fries....

Grilled peaches with a blackberry sauce. Coconut whipped cream...and granola.....

It's all raw (except for the granola).  You better be eating all the peaches you can because they're gonna be outta this season soon!  Starting the week of RIGHT.

Great. You suggested fries. Thank you/no thank you/but really thank you.

Let's gather our ingredients.

Blackberries blended with cinnamon, lemon juice, maple syrup & salt.

It's totally not a smoothie. It's a sauce.

Whoa.

Watch out. It stains. But it's so good.

Transfer to a jar. You'll have leftovers.

Put it in your yogurt this week.

Peaches are grilled using a grill pan with a little bit of coconut oil.

They're so colorful!

Drizzle the blackberry sauce onto the peaches. It's so dark it looks like chocolate!

Drizzles.

I made whipped coconut cream to top them.

You could use yogurt...or a cashew cream. Or ice cream!

A little bit of granola.

Breakfast/snack/dessert is done for you this week.

And it's sooooo dang pretty.

For more peaches/blackberry recipes try:

Peaches Roasted in Amaretto

Peach Raspberry Buckle

Grilled Peaches with Blue Cheese & Hazelnuts

Peach Rosemary Spritzers

Cinnamon Peaches with Cookies & Cream

Peach Arugula Corn Pizza

Peaches Plum Sesame Crumble

Boozy Peach Popsicles

Blackberry Lemon Goat Cheese Squares

Blackberry Cornbread

Blackberry Thyme Infused Vodka

Blackberry Ginger Sours

Sandi's Blackberry Coffee Cake

Grilled Peaches with Blackberry Sauce

serves 4

recipe slightly adapted from My New Roots Cookbook

4 peaches, pitted & cut in half

Ingredients

  • 4 peaches, pitted & cut in half
  • 2 cups blackberries
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons maple syrup (more to taste)
Read the whole recipe on Shutterbean