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Grilled Peaches with Fresh Blueberry Compote

Grilled Peaches with Fresh Blueberry Compote
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes & Heart Healthy Recipes. Recipe Credit: . Photo Credit: Mittera.
Summary
Grilling concentrates the flavor of the peaches and caramelizes its natural sugars. Anti-oxidant rich blueberries are lightly cooked to make a quick compote. The combination creates a light and refreshing dessert that highlights fresh summer fruit. If you don't want to fire up the grill, you 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 in frozen blueberries.
  • Prep time
    5 min
  • Cook time
    10 min
  • Servings
    2 Servings
  • Serving size
    1 peach half with 2 1/2 tbsp compote
Cooking for 1 or 2 Desserts Quick & Easy Vegetarian CKD Dialysis CKD Non-Dialysis Kidney-Friendly Grilling
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1 peach half with 2 1/2 tbsp compote
  • Amount per serving Calories 90

  • Total Fat 1.5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 15mg
  • Total Carbohydrate 19g
    • Dietary Fiber 2g
    • Total Sugars 16g
    • Added Sugars 6g
  • Protein 1g
  • Potassium 200mg
  • Phosphorus 20mg

Choices/Exchanges: 1 Fruit, 1/2 Carbohydrate

Cooking for 1 or 2 Desserts Quick & Easy Vegetarian CKD Dialysis CKD Non-Dialysis Kidney-Friendly Grilling
Ingredients

Ingredients

  • nonstick cooking spray
    1
  • margarine
    1 tsp
  • brown sugar
    1/2 tbsp
  • orange juice (divided use)
    2 tbsp plus 1 tsp
  • ground nutmeg
    1/4 tsp
  • peach (cut in half, pit removed)
    1
  • honey
    1 tsp
  • Cornstarch
    1/4 tsp
  • blueberries
    1/3 cup

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Directions

Directions

  1. Lightly spray a grill rack with cooking spray. Preheat the grill on medium high.

  2. In a small bowl, stir together the margarine and brown sugar. Stir in 1 tsp of the orange juice and 1/8 tsp of the nutmeg.

  3. 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. Brush generously with the brown sugar mixture. Grill for 4 or 5 minutes, or until the peach halves are heated through and golden brown.

  4. Meanwhile, in a small saucepan, stir together the remaining 2 Tbsp orange juice, honey, and cornstarch. Cook over medium heat for 2 minutes, or until thickened and smooth, stirring constantly. Remove from the heat. Stir in the blueberries and the remaining 1/8 tsp of nutmeg. Serve over the peach halves.

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