A simple peach-blueberry sauce – This sweet treat enhances breakfast or dessert

Peaches and blueberries are in good supply right now from Louisiana farmers. These fruits make a flavorful, hard-to-beat combination in cobblers, pies, fruit salads and quick sauces.

Here’s a formula for a simple sauce that’s a perfect topper for breakfast waffles and pancakes or on shortcakes, teacakes, ice cream and slices of pound cake.

Ľ cup brown sugar (dark or light)
1 tablespoon cornstarch
Ľ cup honey or maple syrup
Ľ cup water
1 cup fresh peeled and sliced peaches (about three)
1 cup fresh blueberries
Ľ cup orange juice

Combine brown sugar and cornstarch in a saucepan over medium heat. Slow whisk in honey and water. Cook gently until thick and bubbly, about 1-2 minutes. Stir in fresh fruit and orange juice. Remove from heat and let cool slightly. Top waffles, pancakes or cakes, followed by a small dollop of sour cream, Creole cream cheese, Greek yogurt or whipped cream (optional) and a sprig of fresh mint.