Image: Maya Visnyei / Prop styling: Ann Marie Favot / Food styling: Claire Stubbs
This month, we’re enjoying seasonal peaches and frozen yogurt and blueberry maple sauce and whipped cream and gingersnap cookie crumble, all in one delicious dessert. This tasty treat is sure to leave anyone who tries it feeling – dare we say it? – just peachy!
- 2 cups wild blueberries
- 1⁄2 cup + 2 tbsp pure maple syrup, divided
- 2 tsp pure vanilla extract
- Pinch Maldon sea salt
- 4 ripe freestone peaches
- 2 tbsp unsalted butter, melted
- Pinch cinnamon
- 8 scoops vanilla frozen yogurt
- 1/2 cup whipped cream
- 6 gingersnap cookies, crumbled
1 Place the blueberries and 1⁄2 cup maple syrup in a small saucepan and cook over medium heat until the berries pop and the mixture is saucy. Continue to cook, stir ring occasionally, until the sauce is thickened, 15 to 20 minutes. Stir in the vanilla extract and Maldon sea salt; remove from the heat and set aside to cool.
2 Heat a grill to medium heat. Halve the peaches, discarding the pits. Stir together the melted butter, cinnamon and remaining maple syrup in a small bowl. Brush the peach halves with the cinnamon mixture and place cut side down on the grill. Cook for about 5 minutes, then turn and cook until the fruit softens and begins to caramelize, another 3 to 4 minutes. Remove from the heat and drizzle with remaining cinnamon mixture.
3 To serve, place two peach halves cut side up in a bowl. Add a scoop of frozen yogurt; drizzle with the blueberry maple sauce. Top with a dollop of whipped cream and a handful of crumbled gingersnaps.
We also tried this recipe using graham cracker crumbs instead of crushed ginger snaps. It was equally delicious!