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 preaches
- 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.
All photos styled and taken by Nicole Ziegler.
Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order today.
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