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– Any fresh fruit you have on hand. Peaches, cherries, nectarines, apricots or plums work beautifully as so do blueberries, strawberries and raspberries. This recipe works for one fruit as well as 20! – 1 tbsp of butter per cup of fruit – 1 tsp Lemon zest per cup of fruit (lime zest works great too!) – 1 tsp sugar per cup of fruit (absolutely optional- no need for very ripe fruit)
1. Peel and dice the fruit stone fruit. Leave berries whole or sliced. 2. Melt half the butter in a non-stick skillet or sauce pan on medium heat (don’t let the butter get brown!). I like to use my Le Creuset dutch oven when cooking a bigger batch to ensure an even heat distribution
1. Throw in all of the diced the fruit all at the same time and bring to a simmer stirring frequently. 2. Reduce the heat, add in the remaining butter and lemon or lime zest stirring frequently. The butter adds a wonderfully rich taste to the fruit – be generous with the butter!
1. Simmer long enough to allow the fruit to break down so that the mixture resembles a chunky fruit sauce. This should take about 5-10 minutes depending on the fruit and your pan temperature. Your kitchen will smell amazing while you are at it! There is no need to add the sugar if you don't want to – fresh, ripe fruit is sweet enough.
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