For the Blueberry Sauce

• 2 cups blueberries
• 1/ 2 teaspoon Simply Organic Ceylon Cinnamon
• 2 tablespoons brown sugar
• 2 tablespoons lemon juice
• 1 cornstarch

For the Blueberry Sauce

Method

• Step 1

  Add blueberries, cinnamon and brown sugar to a small saucepan. Mix lemon juice and cornstarch together until a smooth slurry has formed. Add cornstarch mixture to the saucepan and bring to a boil. Reduce heat to a simmer and cook for 5 minutes.

• Step 2

  Remove from heat and strain through a fine mesh strainer, pressing on the solids with the back of a fork. Let cool slightly before using.

For the Grilled Peaches

• 1 tablespoon Simply Organic Ceylon Cinnamon
• 1 tablespoon sugar
• 2 firm peaches, halved and pitted
• Coconut oil, as needed, for grilling

For the Grilled Peaches

Method

• Step 1

  Mix the cinnamon and sugar until combined, then sprinkle on the cut side of the peaches.

• Step 2

  Brush a grill pan with coconut oil and heat over medium-high heat. Once hot, add peaches and grill for about 2 minutes, or until light grill marks form.*

• Step 3

  *Note: Alternatively you could grill these on a gas grill. Brush the peaches with coconut oil and grill over open flames (medium heat) for about 1 minute.

For the Cinnamon Whipped Cream

• 1 cup heavy cream
• 1 tablespoon sugar
• 1/ 2 teaspoon Simply Organic Ceylon Cinnamon

For the Cinnamon Whipped Cream

Method

• Step 1

  Add all ingredients to a large mason jar. Seal and shake until lightly whipped cream forms.

To Assemble

• 1 pint vanilla ice cream

To Assemble

Method

• Step 1

  To assemble the sundaes, add 1 scoop of vanilla ice cream to each grilled peach half. Top with a drizzle of blueberry syrup and a dollop on cinnamon whipped cream