Prep 5 mins
Cook 10 mins
I came across this recipe in a Weight Watcher's cookbook while looking for a shrimp recipe. It sounded so good I immediately decided that it would be a side dish for tonight! Really fast, easy, and tasty. The kids loved it. For peach nectar I drained a can of peaches in their own juice and used the juice for this recipe. (And then packed the canned peaches for lunches!)
- 2 cups frozen peaches, thawed
- 1⁄4 cup dried sweetened cranberries
- 1⁄4 cup peach nectar
- 3 tablespoons brown sugar
- 1⁄2 teaspoon cinnamon
- Mix all the ingredients in a medium sized pan, stirring well.
- Put the top on the pan and turn the heat to medium. Let it cook for 10 minutes or until the peaches are tender.
- 1/4 cup of the mixture is 1 WW point.
This was very tasty and very easy. Based on the reviews i cut the brown sugar in half, which was just perfect for me, but dh thought it needed more sugar. My dd, who rarely will eat fruit, had two helpings! I definitely think it would be awesome on ice cream!
Mmmmm yum! I've had peaches similar to this before, but without the cranberries. The berries add a nice tart accent to the super-sweetness of the peaches. Excellent combination, Jen--thanks!
Had a bunch of fresh Chilean peaches that were not quite tasty enough to eat fresh. Came upon this and decided it might be a good use and was thrilled with the results. I wanted lots of sauce so I added 2 tablespoons of water along with the peach nectar. They were just wonderful alone or on top of some home made nonfat peach yogurt. Initially considered golden raisins instead of cranberries, but the cranberries turned out to be such a nice complement. Can't wait to serve the leftovers on top of my moring oatmeal. Thanks ladypit!