One of the best parts of summer is when you get to sink your teeth into delicious local fruits. Local blackberries and peaches are at their prime right now, and after tasting both recently, let us tell you – they are out of this world! We ran across this recipe and couldn’t wait to share it with our readers. We’re pretty sure this dessert is the perfect way to end a long day at the office.
Baked Peaches with Blackberry Sauce
1 pint (2 cups) fresh, local blackberries
4 fresh, local peaches, ripe but not soft, peeled if desired
1 T raspberry vinegar or balsamic vinegar
1 T water
2 t sugar
Canola oil spray
1. Combine 1½ C blackberries, vinegar, water, and sugar in a medium non-stick saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, for 10 to 15 minutes, until the berries break down and the sauce is syrupy. Pass through a fine mesh sieve into a medium heat-proof bowl or Pyrex measuring cup, working the berry mass vigorously with a wooden spoon. Scrape into the bowl any pulp clinging to the underside of sieve. (Discard residue inside sieve.) Chill if serving cold. (Sauce can be refrigerated and covered up to 1 week, or frozen up to 6 months.)
2. Preheat the oven to 425° F.
3. Cut each peach in half lengthwise and remove the pit. Cut each half into 3 wedges. Spray a nonstick baking sheet with canola oil and arrange the peach wedges flat side down. Bake 10 minutes or until tender when pierced with fork. Serve warm, at room temperature, or chilled, drizzled with the sauce. Garnish with the remaining whole blackberries.