Grilled Peaches With Blueberry Sauce

Grilled Peaches with Blueberry Sauce

Sometimes when I think of something to attempt, it takes me a while to actually put it together to see if it works.  This little treat was something I came up with when I was trying to figure out something for June’s SOS Challenge.   I had a bit too much on my plate and too many hours at work to be able to dedicate the time I needed for this.  Especially since the blueberry sauce needs to be made in advance.

This is a simple dish that can be topped with just about anything you like.  I have sliced almonds topping this in the picture.  I also topped it with Udi’s Au Naturele Granola for a cobbler type taste.  I think some mint sprigs would go nicely with it as well.  This is great for a healthy dessert, snack, or breakfast accompaniment.

The leftover peaches will develop their own syrup when you store them in the fridge.  That turns them into a great topping for some gluten-free (or not so gluten-free) waffles and makes them taste better than canned peaches.

Grilled peaches & sliced almonds on a gluten-free waffle

I have a grill/griddler that I use for all my grilling.  The lengths we have to go through to grill outside in our complex are too much for me to invest in a small outdoor grill.  We have community grills, but who knows what has been on those.  Right?  Just keep in mind if you use a charcoal or gas grill, your cooking time will likely be less.

Grilled Peaches With Blueberry Sauce  – serves 6-12

3 peaches, pitted and sliced

1 pint blueberries, washed and dried, then cooked ahead of time.


Preheat your indoor grill to high (or get your outdoor grill hot).  Pinch cinnamon over peach slices and add to grill, cinnamon side down.  Pinch more cinnamon over the top sides of the slices.  Grill for about 5 minutes, you want good grill marks on them and the cooked side should start to look like canned peaches.  Turn the slice and cook for another 5 minutes.  Warm up blueberry sauce if you pre-made it and it is stored in the fridge.  Remove peaches from the grill.  Divide among dishes and spoon some blueberry sauce over them.  Top with nuts, granola, and/or mint.

This post is linked to Wellness Weekend at Diet, Dessert and Dogs and Slightly Indulgent Tuesday at Simply Sugar and Gluten-Free.


The POG-tail

The POG-tail

One of the things my family members from Hawai`i, transplanted here on the Mainland, and I have in common is missing the local juices from home.  Guava, Lilikoi (passion fruit), Mango, Strawberry Guava, Orange Passion, to name a few.  The most famous is POG.  Passion-Orange-Guava.  One of my younger cousins up in Connecticut missed it so much she made her own blend after returning from a trip.  The pics of her stirring the juice in the pitcher were too cute.  And I had to admire her creativity.

When you are without something you love, you do what you can to recreate it.  Several weeks ago, I was staring at orange juice in my fridge.  Wondering what to do with it.  I rarely ever buy juice.  But I had it for making a BBQ sauce I got from a magazine.

I found myself wishing I had guava and lilikoi juices to mix with it.

But wait!  I have an assortment of flavored rums.  YES!

I decided this would be a POG that my aunties and uncles across the Mainland would love.  And an easy cocktail for anyone to make.  I love making some complicated cocktails, but sometimes, you just need something easy.  Pour. Pour. Pour.  Done.  DRINK!

So Aunties, Uncles…this one’s for you!  Mabuhay!

The POG-tail

8-14 ounces chilled orange juice – store bought or fresh squeezed (depending on how strong you want it)

1 shot passion fruit rum

1 shot guava rum

Pour the rums into a highball or hurricane glass.  Fill remainder of the glass with orange juice.   Stir and serve!

Sun Chai Latte

Sun Chai a-brewin'

Many of you already know of my love for chai.  The humid Summer months in the Midwest are not hot tea friendly.  One day, a couple of months ago, I was remembering Summer days in my youth spent with Auntie Boogie at her place.  Lazy days spent by the pool at her complex with sun tea.  She would fill up a pitcher of water, add tea bags, cover the pitcher, and then place it on her porch to catch the rays as it brewed.

I can’t stop making this.  As soon as the pitcher is empty and washed, I’m filling it up again to make more.  It’s a refreshing treat during these hot days.  You can make it as a latte or drink it as is.  Sweet or unsweet.  We all have our preferences.  There is no right or wrong way when it comes to this.  Despite what some die hard tea drinkers say.

Sun Chai Latte

Sun Chai Latte

1 gallon water

4 chai bags

sweetener of choice (I use raw local honey)

milk, cream, or dairy-free alternative (I use So Delicious Coconut Creamer)

Pour water into a pitcher and add tea bags.  Cover and place in direct sunlight for several hours.  If you are sweetening your tea, add it after removing the tea bags.  I use 1/3 cup of my raw local honey.  Chill until ready to drink (or pour over ice if you like).  Pour 2-3 teaspoons milk, creamer, or alternative into a glass or mug.  Fill remainder with chilled sun chai.