RCP: Peaches and blueberries and Cointreau, oh my!

It's that time of year again, for one of my favourite (and simplest) desserts. Local Red Haven peaches from Niagara are in the markets, along with wild blueberries from northern Ontario. If you've never tasted wild blueberries, you don't know what blueberries taste like - they're so much more intense than the culltivated ones.

Peaches and Blueberries with Cointreau

2-3 ripe peaches
1 pint wild blueberries
1 oz Triple Sec (preferably Cointreau)

Cut the peaches in chunks. Mix with the blueberries. Drizzle with Cointreau. Enjoy.

Makes 3-4 servings (or 2 if you're piggy like me).

I am imagining a variant Peach Melba here... make coulis with the blueberries and Cointreau, ladle over layers of ice cream and peaches.

(Oh, yes, I know it's really a lot more work than that, but, in my mind's eye, that's all swept aside by the vision of the final dessert. And everything is better with cold dairy fat added, no?)

Ah, I think I have my dessert for dinner guests on Saturday. Have you tried Trader Joe's vanilla bean ice cream? It is very delicious!

I am imagining a variant Peach Melba here... make coulis with the blueberries and Cointreau, ladle over layers of ice cream and peaches.

Did almost exactly that this week.

Have you tried Trader Joe's vanilla bean ice cream? It is very delicious!

Thank you for the recco. I usually spend my ice cream dollars on pistachio or chocolate, though.