Glazed Peaches, Broiled with Blueberry Compote and Cream Cheese
Here’s a fresh peach and blueberry dish that’s a great summer dessert. Use any pit fruit if desired.
Ingredients
1 pint blueberries
1 tbsp cornstarch
1/2 pkg fat-free cream cheese (about 2.1 ounces)
1/4 cup fresh lemon juice, divided
1 tbsp finely chopped nuts (almonds, pecans…)
4 firm ripe peaches, halved and pitted
1/2 cup sugar substitute
Vegetable Spray
Instructions
1
Preheat the broiler on high.
2
Add half the blueberries to a small nonstick pan and warm over medium heat until they begin to burst. Add the remaining blueberries 1/4 cup sugar substitute, cream cheese and 1 tbsp fresh lemon juice. Stir until everything has incorporated and cream cheese has melted. Remove from the heat and set aside.
3
Slice the peaches in half and remove the pit. Scoop out about a teaspoon of peach to allow for more compote to be added.
4
Spray a baking sheet with vegetable spray and place the peaches, cut side up, on the baking sheet.
5
To make the glaze, whisk the 1/4 cup of sugar with 1 tbsp cornstarch until combined. Add enough fresh lemon juice to create a glaze. Brush the cut side of the peaches with the fresh glaze.
6
Place the prepared peaches under the preheated broiler for about 3 minutes. Be sure to watch while broiling so items don’t burn.
7
Remove the peaches form the broiler and divide the blueberry mixture between the sliced peaches and place them back under the broiler for about 3 minutes.
8
Remove from the broiler and top with chopped nuts if desired. Serve with frozen yogurt on the side if you like and enjoy!
Tags:
chefbryan
