In celebration of National Farmers Market Week we’ve worked with NCDA&CS Marketing Division’s dietician, Freda Butner, to bring you healthy and delicious seasonal recipes that use plenty of ingredients bountiful at farmers markets across the state. Check out her blog below for a perfect way to turn blueberries and peaches into the perfect accompaniment to grill night.
Farmers market shopping is not complete until you bring home the peaches. There’s nothing like sinking your teeth into a luscious peach straight from the orchard. They provide a perfect balance between a sweet and tart burst of flavor that delight the taste buds.
Grilling concentrates the flavor of the peaches and caramelizes their natural sugars. Lightly cooked, antioxidant-rich blueberries make a quick compote. The combination creates a simple and refreshing dessert that highlights fresh summer fruit. If you don’t want to fire up the grill, you can cook the peaches on a grill pan indoors, or on a hot cast-iron skillet.
The recipe calls for fresh blueberries, but you could easily sub it with market blackberries or raspberries. This recipe is diabetes-friendly as a dessert (Choices/Exchanges: 1 Fruit, 1/2 Carbohydrate.) In fact, peaches from the market (compared to non-local) are so naturally sweet that one can use less sugar with any preparation method. Say yes to local and to your health for that!
A culinary trend is to use savory ingredients with fruit for a fantastic flavor. Experiment with a dash of balsamic vinegar and some fresh summer herbs to make a surprising grilled peach side dish. And I would be remiss if not to remind you that the best honey in the world is from right in your neighborhood. Local selections are outstanding at the market.
Note: recipe is for 1-2 people; buy and grill as many peaches as you can fit on the grill and adjust the compote ingredients.
Grilled Peaches with Fresh Blueberry Compote
- 1 spritz of nonstick cooking spray
- 1 teaspoon margarine
- ½ tablespoon brown sugar
- 2 tablespoons plus 1 teaspoon orange juice (divided use)
- ¼ teaspoon ground nutmeg
- 1 peach (cut in half, pit removed)
- 1 teaspoon honey
- ¼ teaspoon cornstarch
- 1/3 cup blueberries
- Lightly spray a grill rack with cooking spray. Preheat the grill to medium-high.
- In a small bowl, stir together the margarine and brown sugar. Stir 1 teaspoon of the orange juice and 1/8 teaspoon of the nutmeg.
- Put the peach halves with the cut side up on the grill rack. Brush generously with the brown sugar mixture. Grill for 4 minutes, or until golden brown on the bottom. Turn over the peach halves and
- Repeat the brushing; continue cooking for 4 or 5 minutes until both sides are heated and golden brown.
- Meanwhile, stir together the remaining 2 tablespoons orange juice, honey, and cornstarch in a small saucepan. Cook over medium heat for 2 minutes, or until thickened and smooth, stirring constantly. Remove from heat.
- Stir in the blueberries and the remaining 1/8 teaspoon of nutmeg. Serve over the peach halves.
Source: Diabetes & Heart Healthy Recipes. Recipe Credit: American Diabetes Association and American Heart Association. Photo Credit: Mittera.