|
PEACH AND BLUEBERRY PANCAKE SAUCE
1/3 cup sliced peaches, divided 1/3 cup fresh blueberries, divided 2 tbsp plus 1 teaspoon sugar 1/2 cup unsweetened apple juice pinch ground nutmeg
In a small saucepan, combine half the peaches and half the blueberries with the remaining ingredients.
Bring to the boil, then reduce heat and simmer, uncovered for 15 minutes.
Add the remaining fruit, stirring well.
Serve warm over pancakes or waffles, or chill and pour over ice-cream, iced milk or vanilla yogurt
|