Versatile Fruit Sauce for Summer’s Bounty

June 23, 2008

Versatile Fruit Sauce for Summer’s Bounty

Kristin Wilson, Tucson CSA

I made a yummy fruit sauce with the plethora of plums we had from last weeks share and thought I would share.  I also happened to have a huge flat of strawberries and blueberries that were getting past their prime.

About 10 very ripe plums, pitted
About 2 cups of hullled and diced strawberries
1 cup of blueberries
(preferably organic) honey to taste
Juice of half a lemon to taste
Juice of half an orange
Orange zest

This is a really easy and versitle sauce that can be used with whatever combo of extra fruit you have on hand.    The honey and lemon should be added after the fruit is cooked and reduced – amounts will depend on the combination and level of natural sweetness in the end product.

Wash and drain all produce.  In a heavy bottom sauce pan, combine all fruit and the orange juice.  Over very low heat, let the fruit break down until very soft, stirring often.  Cook uncovered, you want the liquid to reduce into a somewhat thick sauce.  Depending on the amount of the batch you are cooking, it will take about 20 to 30 minutes on very low heat.  Add the orange zest, do a taste test and add honey and lemon juice to your taste.  Stir to combine well.  Use a submersible hand blender to puree any remaining chunks.  If you like it chunky, you can skip this part.  If you don’t have a hand blender, you can do small batches in a blender – If you use the blender method make sure you allow the sauce to cool well, blending hot foods can be dangerous.

We’ve had this sauce on ice cream, sweet biscuits, as an addition to some yogurt and soy milk for a yummy fruit smoothie, add a little chile, hot sauce or other savory ingredients, it makes a great sauce for chicken.


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