Monday, May 23, 2011

Rosemary-Scented Peaches and Blueberries

Rosemary is the symbol of love and remembrance. I grow it in my herb garden and use it in many of my recipes.  You’ll love this recipe and hopefully your guests will remember how great it tasted at your house.

Prepare this dessert to serve after you finish grilling your dinner. Then, place it on a hot barbeque to roast for just a few minutes. The rosemary adds a wonderful scent without overpowering the fruit.
*Delicious on banana blueberry pancakes! (Remember, it's a splurge, though!)

4 fresh peaches
½ pint fresh blueberries
2 sprigs fresh rosemary
Pure maple syrup

Serves 4

Peel and cut peaches into large slices. Place the peaches on a sheet of tin foil that has been greased with cooking spray or coconut oil. Add the blueberries and rosemary. Drizzle with a generous serving of maple syrup.

Place another sheet of tin foil over the top and seal all the edges tightly. Grill or bake at 350 degrees for about 10 minutes, or just until peaches are tender. (Check occasionally to make sure peaches do not overcook.)

Remove the rosemary and serve.

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