Summer Fruit Sauces



I don’t think we can think up enough ways to use up all those gorgeous summer fruits. Judi and Nicole share a technique that just makes so much sense, combining fruit, sugar and a little lemon juice into a sweet sauce for breakfast, dessert or even a meaty main course. I just love these ladies and these waffles. Stay tuned for other ways to use ripe summer fruit over the next week or two. -Maggie

I’ve been making a lot of ice cream lately; I’ve been making at least one quart once a week. One quart a week.  When I say “a lot,” please read it as “I think I have a problem.” Please read it as a cry for help.

With all of that ice cream, I’ve made my fair share of fruit sauces. I’ve taken armfuls from the farmer’s market – fresh raspberries, blueberries, strawberries, peaches and plums.  I’ve roasted some and pureed others, pan-sauteed in brown sugar and butter, let them macerate in a bowl with some lemon peel and a sprinkling of sugar. You name the fruit and I have annihilated it in the name of homemade ice cream that’s bursting with summer flavors. Fruit and dairy are no longer safe in my presence. They tremble when I enter the kitchen but sadly, they can’t hide from me or my Cuisinart.

Over the past few weeks, I’ve made quite a few notes when it comes to crafting fruit sauces.

First, blueberries and maple syrup are friends.  Put them in a saucepan together and let them boil away, no added sugar required.  Second,  for pairing with savory dishes cut back on the sugar.  Try a jammy, tart apple with pork.  Berries work best with turkey or chicken.  Strawberries with a reduced balsamic would be lovely with steak.  Third, to make a coulis push the sauce, after heated, through a sieve for a thicker puree.  This will remove peels, pits, and seeds from the sauce.

And last, experiment with different sugars! Brown sugar with peaches, for example, are a match made in heaven.  The combinations are endless, so have fun experimenting while reaping the benefits of the last of the summer’s bounty.

The Process:

  1. Take a fruit you like (ripe, in season, washed, dried)
  2. Add to a small saucepan with some sugar, a bit of salt and a bit of lemon juice and heat, stirring occasionally until the fruit comes to a bubble.
  3. Let it bubble and stir to your liking. I prefer it when a few berries or bits of fruit are still whole and visible.
  4. If you need to thicken slightly, stir in a teaspoon or so of cornstarch.

Serve with:

  • Ice cream (of course)
  • Baked desserts like pound cake, swirled and twirled into cheesecakes
  • Pancakes & Waffles
  • Savory dishes like pork or chicken
  • Out of the bowl with a clean spoon, fridge door open, no one will see

Waffles with Peach Pie Sauce


  • White or yellow peaches
  • Brown sugar
  • Lemon juice


  1. Peel, core and slice ripe white or yellow peaches.
  2. Add to a saucepan with brown sugar and a bit of lemon juice.
  3. Let boil and simmer until sauce is at a lovely, pourable consistency.
  4. Strain if you’d like a thicker, smoother puree.
  5. Drizzle over homemade waffles with a dusting of powdered sugar and whipped cream.



All photos styled and taken by Nicole Ziegler.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.