This peach blueberry sauce is simply delicious and the best way to enjoy fresh peaches and blueberries. Metta flour is used in this recipe as a thickener. The sauce can be used a topping for waffles, pancakes, muffins, cakes, etc 😋
Prep time: 15 – 20 minutes
Cook time: 10 – 15 minutes
Total time: 25 – 35 minutes
INGREDIENTS:
- 4 large ripe peaches
- ½ cup blueberries (fresh or frozen)
- 2 – 3 Tbsp of Metta flour
- ⅔ cup granulated sugar
- ½ cup water
- ¼ tsp vanilla extract
- ½ tsp ground cinnamon (optional)
DIRECTIONS:
- Peel the peaches, remove the pits, and cut into small pieces. Should be roughly about 3 cups of cut peaches.
- Combine the water, sugar, and sift Metta flour and bring to a boil over medium heat.
- Add the cut peaches and the blueberries. Cook them over medium to low heat for 5 minutes. Recommend using a smasher while its cooking to rid of the big chucky pieces, unless you like that, and to get it to a thick sauce like consistency.
- Remove the pan from heat and stir in the vanilla extract and cinnamon.
- Let it cool slightly before serving and enjoy 😊
- You can store the rest in a glass jar in the refrigerator Store leftovers in a covered container in the refrigerator for up to a week or freeze for up to 3 months.
Note: This recipe was adopted then modified from www.thespruceeats.com
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
