Drunken Peaches and Blueberries
A few of you have inquired about this recipe so I am posting it. Peaches and blueberries are peaking in sweetness and flavor right now so they need little adornment. I served them over fresh ricotta sweetened with a little honey and topped with Pistachio Granola from Bread Alone. I think it would work just as well served with Greek yogurt and walnuts atop, or even coconut sorbet as the dairy substitute.
Here is the recipe in all its simplicity!
Drunken Peaches and Blueberries
Serves 6
1 pint blueberries
2 peaches, diced
1/4 cup Grand Marnier (or other orange liquor)
2 tablespoons turbinato sugar (or other sugar)
Procedure:
Toss all ingredients together and refridgerate for 1-3 hours. Serve with honey-sweetened ricotta or Greek yogurt and top with nuts or granola.
Enjoy!
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at