Summer is not officially here until you've had a fresh, ripe peach. Peaches are one of summer's pleasures. They don't become sweeter after they're picked, so select peaches that have the color and softness of fully ripened fruit. Try to select peaches that are free of bruises. You can allow them to soften at room temperature for several days before eating them.
Other fruit that often stand in for peaches are apricots, papaya, or mangos. Nectarines can also be used, although they're sweeter than peaches.
Peaches are superb with blackberries. This is Chef Sabra Ricci's recipe for Peach and Blackberry Crunch. Give it a try -- not only is it delicious, but this dish is packed with antioxidants, fiber, carotene, and other phytochemicals. Enjoy!
Peach & Blackberry Crunch
Serving Size: 8
Preparation Time: 15 minutes
2 cups peach slices
2 cups frozen blackberries
1 cup granola
1/2 cup toasted almonds
Preheat the oven to 350 degrees. Mix the peaches, black berries and granola in a bowl. Spread evenly into a buttered 9 x 9 baking dish. Bake for 30 minutes or until brown and bubbly.
Allow to cool for 10 minutes. Sprinkle with toasted almonds and serve.
Serving Ideas - Delicious with frozen vanilla yogurt.
Per serving: 165 Calories
Fat 9g (45% calories from fat)