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