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A Note From feedfeed
We've teamed up with our friends at Simply Organic to create an easy summer entertaining menu using both Simply Organic Ceylon and Vietnamese Cinnamon! See what we whipped up via the video above, or click here to get the full menu and all three recipes!
Recipe Card
ingredients
For the Blueberry Sauce
- 2 cups blueberries
- 1/2 teaspoon Simply Organic Ceylon Cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons lemon juice
- 1 cornstarch
Method
For the Blueberry Sauce
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.
ingredients
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
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.
ingredients
For the Cinnamon Whipped Cream
- 1 cup heavy cream
- 1 tablespoon sugar
- 1/2 teaspoon Simply Organic Ceylon Cinnamon
For the Cinnamon Whipped Cream
Step 1
Add all ingredients to a large mason jar. Seal and shake until lightly whipped cream forms.
ingredients
To Assemble
- 1 pint vanilla ice cream
To Assemble
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