Any Kitchen Will Do

Give me a kitchen and I will cook.

Drizzly Fruit Sauce

2015-07-04 21.14.01

There is no denying that fruit is naturally sweet, cuz it is full of sugars. Since the body does not really need much sugar, we have always resisted consuming much ourselves or giving it to Little B, whether natural or processed. She does eats fruit, and so do we sometimes, but it is usually whole, raw versions, not juice from concentrate or colored sugar water with a smidgen of processed juice from concentrate.

When Little B does come across such liquids they are overly sweet for her palate, for she is used to the sweet of real fruit, and in the realm of liquids, she is used to the slightly bitter taste of bubbly water (unflavored carbonated water). It is our fault. I love bubbly water and she liked sharing my beverage when little. Although some consider carbonated beverages (whether plain or flavored) not helpful to the body, I find that there are much more harmful things to drink. Tangent over, back to the drizzly stuff.

fruit sauceI was seeking out yet another light summer dessert for a crowd. We had flash frozen fruit in the freezer and I was reminded of a dessert I made regularly when I first started learning how to cook in earnest after college. It was berries and a splash of juice pureed and let to sit. I chose to be more expansive in this version, mixing the frozen stock and fresh stuff in our crisper. It is definitely a sauce to make the day before. The flavor magnifies when allowed to muddle around. I topped it with some cashew cookies (look for the recipe soon) and some lovely chocolate cashews I made a few months back. With some vanilla ice cream as a base it made for a not so heavy dessert on ANOTHER hot summer night.

Drizzly Fruit Sauce

1 cup chopped pineapple
1 cup chopped canteloupe
1 cup chopped peaches
1 cup raspberries
1 cup blackberries
1 cup blueberries
1 Tbsp vanilla extract

In medium pot over medium heat add and combine the six fruit ingredients. Cover and let heat for about five minutes. When fruit begins to bubble, lower heat by half and continue cooking for 30 minutes, until fruit has released juices. Remove from heat, add vanilla, stir and let sit for one hour. Puree fruit with stick blender or food processor. Transfer puree to container with airtight lid and refrigerate for at least 12 hours. Serve over ice cream and top with crumbled cookies, almond meal and/or dessert cashews.

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