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.
- Take a fruit you like (ripe, in season, washed, dried)
- 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.
- Let it bubble and stir to your liking. I prefer it when a few berries or bits of fruit are still whole and visible.
- If you need to thicken slightly, stir in a teaspoon or so of cornstarch.
- 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
- Peel, core and slice ripe white or yellow peaches.
- Add to a saucepan with brown sugar and a bit of lemon juice.
- Let boil and simmer until sauce is at a lovely, pourable consistency.
- Strain if you’d like a thicker, smoother puree.
- Drizzle over homemade waffles with a dusting of powdered sugar and whipped cream.
Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista–shop girl, writer, author, and creative business coach. After hosting pop-up markets for 25,000+ guests, Maggie is working to open her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food–as well as coaching women in food to reach life and business goals. Her second cookbook, A New Way to Food: 100 Recipes to Encourage a Healthy Relationship with Food, Nourish Your Beautiful Body, and Celebrate Real Wellness for Life, will be published by Roost Books on February 5, 2019.