Summer Stewed Peaches with Blueberries
- 1 peach, peeled and cut into into wedges
- 1 handful of fresh blueberries
KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)
- Cook the peach wedges in a covered saucepan over medium heat, to get them going. After a few minutes, adjust the heat down to low to prevent them from burning. Stew them a little or a lot until almost to your preferred firmness.
- Add most of the blueberries during the last few minutes of cooking. Then turn off the heat and let rest, covered, for a few minutes. (This covered rest helps release the natural syrup that the fruit has made from the side of the pan, allowing you to easily scoop up every last bit.)
- To serve, top with fresh blueberries. Enjoy.
Nutrition Information
Calories: 64kcal (3%) | Carbohydrates: 15g (5%) | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg (1%) | Potassium: 184mg (5%) | Fiber: 2g (8%) | Sugar: 13g (14%) | Vitamin A: 490IU (10%) | Vitamin B1 (Thiamine): 1mg (67%) | Vitamin B2 (Riboflavin): 1mg (59%) | Vitamin C: 6mg (7%) | Vitamin E: 1mg (7%)
Please keep in mind that nutritional info is an estimate and varies according to ingredients used.