Wednesday, April 22, 2009
Cranberry-Peach Pancake Topping
I made this for our pancakes this past Sunday, and it's super easy and undeniably scrumptious. Save any leftovers and mix into oatmeal, yogurt topped with crunchy buckwheat cereal, etc.
Cranberry-Peach Pancake Topping:
1 bag of frozen sliced peaches
a good handful of frozen whole cranberries
unsweetened and generally ungooked apple juice or cider
a pinch of salt
1 cinnamon stick
1 mounded TBS of cornstarch + ~1-2 Tbs water, juice to make a slurry
agave nectar to taste
Put frozen peach slices, the cinnamon stick, and a pinch of salt in a medium saucepan and add apple juice until the peaches are just covered. Bring to a boil, then reduce to a simmer until the peaches are almost soft. Add cranberries and simmer a bit longer, or until the skins start to pop. Add agave nectar to taste, then stir in the cornstarch slurry, simmering until thickened to a nice syrup-like consistency.
Remove from heat and remove cinnamon stick. Serve over buttered (oatmeal) pancakes with dollops of Fage Greek yogurt (and walnuts). So freakin' good.