The farmers markets are bursting with big beautiful berries and I am taking full advantage of the bounty. I have been coming home with pints ensuring that my antioxidant quota is being met as well as my desire to cook with them...
I love adding berries to my morning granola, tossing them in a spinach salad for lunch and featuring them for dessert - enter - Warm Summer Berries with Plums and Vanilla Ice Cream. This recipe is my substitute for a traditional berry crumble. You don't have to turn on the oven and instead of oats - I opt for crumbled walnuts and pomegranate seeds. You can cook it on the stove top or outside on the grill. It cooks in about 7 minutes, tastes totally decadent, and is an absolute crowd-pleaser.
I love adding berries to my morning granola, tossing them in a spinach salad for lunch and featuring them for dessert - enter - Warm Summer Berries with Plums and Vanilla Ice Cream. This recipe is my substitute for a traditional berry crumble. You don't have to turn on the oven and instead of oats - I opt for crumbled walnuts and pomegranate seeds. You can cook it on the stove top or outside on the grill. It cooks in about 7 minutes, tastes totally decadent, and is an absolute crowd-pleaser.
Ingredients:
- 1 pint blueberries
- 1 pint blackberries
- 3 plums, pit removed and sliced
- 2 tablespoons dark maple syrup
- 2 tablespoons water
- 1 pint vanilla coconut milk ice cream (vegan)
- 6 tablespoons pomegranate seeds
- 6 tablespoons crushed walnuts
- In a large skillet over medium to high heat combine berries, plums, maple syrup and water.
- Simmer for 7 - 10 minutes. You want the fruit to still maintain shape but get some syrupy goodness too.
- Remove from heat, and divide the warm fruit between 6 bowls, leaving some syrup in the skillet.
- In each bowl, sprinkle two tablespoons of crushed walnuts over the fruit.
- Then add two scoops of vanilla ice cream (I used vegan coconut milk ice cream).
- Spoon the remaining syrup over the ice cream and sprinkle with pomegranate seeds.
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