Warm Peach And Blueberry Sauce Recipes

PEACHES AND CREAM TRIFLE WITH BLUEBERRY SAUCE

Steps:

• For the peaches: Add the blueberries, 2 tablespoons brown sugar and 1 cup water to a medium saucepan and bring to medium heat. Simmer until syrupy, about 10 minutes. Remove from the heat.
• Meanwhile, punch out circles from the pound cake using a ring mold and reserve.
• Put the peaches, 1/2 cup brown sugar and 2 tablespoons water in a small saucepan and cook, covered, over medium heat until the peaches are soft and tender, 5 to 10 minutes.
• For the maple pecans: Preheat the oven to 350 degrees F.
• Mix the pecans, maple syrup, olive oil and salt in a bowl. Spread on the prepared baking sheet and bake for 15 minutes. Break apart into pieces.
• For the vanilla whipped cream: Add the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip to soft peaks. Add the granulated sugar and vanilla and whip to stiff peaks.
• To assemble: In a wide-mouth serving glass or parfait dish that fits the circles of pound cake, layer a pound cake circle, a layer of blueberries, another pound cake circle, a layer of peaches, a large dollop of whipped cream and a sprinkle of nuts. Repeat with the remaining ingredients in 5 more glasses.

PEACH & BLUEBERRY GRUNT

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish. Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar. Halve, stone and slice the peaches and add to the pan. Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins. Remove from the heat, stir in the blueberries and tip into the prepared dish.
• Tip the flour into a mixing bowl and add the 50g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar. Mix the remaining sugar with the cinnamon and set aside.
• Add the milk to the dry ingredients and mix to a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24cm. Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices. Arrange around the top of the dish, leaving the centre uncovered.
• Bake for 20-25 mins, until the topping is crisp and golden. Serve warm.

WARM PEACH AND BLUEBERRY SAUCE

Steps:

• 1. In a medium skillet, heat butter over medium heat just until melted. Add peaches and brown sugar. Cook about 3 minutes or until mixture begins to bubble, stirring occasionally. 2. Stir in blueberries and lemon peel and continue cooking about 3 minutes or until fruit is just heated through. Stir in brandy or liqueur, if you like. Makes 2-1/2 cups sauce (8 servings).