Grilled Peach Cobbler
Pumpkin seeds and almond flour add wholesome nuttiness to this summer dessert, which is drizzled with an anise-flavored spirit (or brandy) before baking. The recipe was created by Nettie Colon, head cook at Chef Camp in Minnesota.
Source: Midwest Living
*What is Xtabentún?
Sourced from Mexico's Yucatán region, Xtabentún is a licorice-y liqueur made from rum, anise seed and fermented honey produced by bees from the nectar of xtabentún flowers. It's pretty hard to find (unless you bring it back from your next trip to Cancún). Swap in Pernod or Galliano, or you can skip the anise flavor altogether and use brandy.
291 calories; fat 15g; cholesterol 15mg; saturated fat 5g; carbohydrates 33g; mono fat 5g; poly fat 2g; insoluble fiber 4g; sugars 25g; protein 5g; vitamin a 667.3IU; vitamin c 10mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.5mg; vitamin b6 0.1mg; folate 9.6mcg; sodium 124mg; potassium 356mg; calcium 36mg; iron 1.5mg.