Wine of the Month recipe – Grilled Peach Compote over Buttermilk Shortcake.
We managed this recipe with our Labyrinth wines at the Wellness Kitchen at the Four Seasons in Thousand Oaks. This recipe is a delicous and about as nutritious as a dessert can be. We are sure it will please any dinner guest.
Organic canola oil cooking spray
1 cup all purpose flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
½ cup sugar
¼ cup no trans fat margarine
1 tsp. vanilla
½ cup low fat buttermilk
For the peach compote
2 peaches, halved, pit removed
1 tsp. no trans fat margarine
1 tsp. cinnamon
⅛ tsp. nutmeg
½ tsp. vanilla
1 Tbsp. maple syrup
2 Tbsp. walnuts, chopped
8 mint sprigs, for garnish
Preheat oven to 350° F. Preheat grill to medium heat (coat with nonstick spray).
Line loaf pan with parchment and coat with cooking spray.
In large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
In medium bowl, beat ½ cup sugar with margarine until light and fluffy. Add egg and vanilla, beat until light and fluffy.
Add wet mixture to dry ingredients. Add buttermilk slowly, combine until incorporated. Do not over mix.
Pour batter in prepared loaf pan. Bake for 20 minutes or until a toothpick inserted into center of the cake comes out clean. Cool for 10 minutes and invert cake onto plate.
Meanwhile, grill peaches until nicely browned and just cooked through. Remove from grill and slice.
In a large sauté pan, melt the margarine. Add cinnamon, nutmeg, vanilla, maple syrup, and walnuts, sauté for 2 minutes or until warmed through. Add the grilled peach slices. Keep warm.
Cut cake into 8 slices and place on plates. Top with peach compote. Garnish with mint. Serve warm.
Calories per serving: 250
Calorie equivalent: 1 carbohydrate, 1 fruit, 2 fat