Peaches with Blueberry Sauce
2 cups fresh or thawed frozen blueberries
1 tsp grated lemon or orange zest
1/4 tsp ground cinnamon
Sugar or honey to taste (optional)
4-6 large ripe peaches, peeled*, pitted, and sliced
1/2 - 1/3 cup slivered almonds, toasted
* To peel peaches, plunge them into boiling water for 10 to 15 seconds
and cool under running water before slipping the skin off the flesh.
Combine the blueberries, lemon zest, cinnamon, and optional sugar and
puree in an electric blender or food processor. Divide the sauce
between 4 to 6 serving plates and arrange the sliced peaches on top.
Sprinkle with toasted almonds. Serves 4 to 6.