I think one of my very favorite things about summer is the abundance of delicious fresh fruit. I wait for it all year and crave fresh berries, watermelon, peaches, and pretty much any other fruit you can think of. I absolutely refuse to buy our usual stand-bys of apples and oranges during the summer. It helps that the kids love all those fruits as much as I do. You better believe that a big fruit salad serves as dinner for all of us at least a few times each summer.
We also love to incorporate those fruits into desserts as often as possible. Since we have really been enjoying the combination of peaches and blackberries lately, I thought it would make a wonderful ice cream topping. I added a little cinnamon to give the syrup a little something extra and it was just the right amount of spice to give the whole sundae a delicious and almost unexpected flavor. We loved it. (And the extra syrup spooned over pancakes was a huge hit too!)
Peach & Blackberry Sundaes
- 2 peaches, divided
- 1 1/2 c. blackberries, divided
- 1 c. sugar
- 1 c. water
- 1/4 t. cinnamon
- 2 t. cornstarch
- 1 T. water
- Vanilla ice cream
1. Cut the peaches into slices. Reserve 8 slices for the sundaes. Cut the remaining slices into cubes. Reserve 12 blackberries for the sundaes.
2. In a medium-sized saucepan, combine the sugar and water. Heat to boiling over medium heat. Stir in the peach cubes and remaining blackberries. Continue simmering, stirring frequently, until peaches and berries can easily be mashed with a spoon, about 10 minutes. Stir in cinnamon.
3. Stir together cornstarch and 1 T. water until smooth. Slowly pour into the simmering sauce and stir well. Continue to simmer the sauce until thickened to the consistency of a thick syrup. Remove from heat and let cool at least 5 minutes before spooning onto ice cream.
4. Scoop ice cream into 4 serving dishes. Spoon on the berry syrup and top each sundae with 2 peach slices and 3 blackberries. Enjoy!
Refrigerate any leftover sauce and use for more sundaes or as a breakfast syrup.