Roasted Peaches With Blueberries |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe is from The Diabetes Weight Loss Cycle by Antony Thompson. I have not tried it yet, but will as soon as peaches are in season - it sounds like it would make a wonderful breakfast! You need to use barley flakes, not plain barley, for this recipe, although I suspect rolled oats would also work. Ingredients:
3 -4 peaches, about 18 oz |
1 vanilla bean, split lengthwise |
saffron thread, large pinch |
2/3 cup white grape juice |
2/3 cup blueberries |
1/4 cup barley, flakes |
1 tablespoon sugar |
Directions:
1. Preheat the oven to 375 deg F.
2. Quarter and pit the peaches and place them in a single layer in a baking dish.
3. Add the vanilla bean, saffron, grape juice and bake, uncovered, for 20-30 minutes until tender. Turn off the oven.
4. Add the blueberries to the peaches and return to the oven to keep warm in the residual heat.
5. Meanwhile, toast the barley flakes in a non-stick pan over medium heat until lightly golden.
6. Sprinkle in the sugar and let it melt. Stir well.
7. Sprinkle the sugared flakes over the peaches and serve at once.
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