A summery sauce of peaches, cherries and blueberries (peacherry blues, get it?!), sweetened with fruity wine and a kiss of cinnamon. Slightly unusual but decidedly delicious, especially swirled into yogurt, drizzled over pancakes, or poured over chocolate ice cream.
To experience summer in a single moment, take time to savor a piece of perfectly fresh fruit with all your senses. Make it an apricot, a melon, a grape. Or a plum, a mango, a fig.
Examine the skin’s blush, the stem’s angle.
Brush it against your cheek. Is the flash warm? cool? firm? soft?
Twist it beneath your nose, then pierce the skin with a nail. Is the change in scent subtle? dramatic?
Now, at last, take a bite. What’s that sound, as your teeth break through?
And what is the first rush of flavor, how different is it from what lingers after?
Finally, close your eyes. Implant color, scent and flavor in the memory of your mind. Ah yes, ‘tis summer.
God has yet to create a "peacherry blue", that's a fruit with the nectar of peach, the tang of cherry and the depth of blueberry. So for now we’ll mix own, right in our own kitchens.
Is this a fruit sauce? Cold fruit soup? An ice cream topping? Yes. Yes. And yes. And more.
(Peach, Cherry & Blueberry Sauce)
Time-to-table: 3 - 4 hours
Makes 6 cups
- 2 ripe peaches, pitted
- 1 pound sweet cherries, pitted (see ALANNA’s TIPS)
- 1 pint fresh blueberries
- 4 cups water
- 1 cup fruity wine (or more water)
- 1/2 cup sugar
- Pinch salt
- 1 cinnamon stick
- 1/2 teaspoon vanilla
- 1 tablespoon cornstarch
Combine all ingredients except the vanilla and cornstarch in a large pot. On medium heat, cover and cook until the fruit is very soft, about 45 minutes. Watch the temperature carefully for the first while, it's easy for this to boil over and make a sweet and sticky mess!
When it's cooked, remove the cinnamon stick, add the vanilla. Let cool slightly.
Purée in a food processor or a blender until smooth, in batches if needed.
Return to the pot on medium heat. In a small dish, combine 2 tablespoons of the fruit mixture with the cornstarch and then stir into the kettle. Gently cook until the mixture thickens slightly, about 10 minutes, stirring often. Chill.
With wine, per cup: 180 Cal; 0g Tot Fat; 42g Carb; 4g Fiber; 5mg Sodium; 0mg Cholesterol; 2g Protein. WEIGHT WATCHERS POINTS WW Old Points 3 & WW Points Plus 5.
Without wine, per cup: 167 Cal; 0g Tot Fat; 42g Carb; 4g Fiber; 4mg Sodium; 0mg Cholesterol; 2g Protein. Weight Watchers 2 points WEIGHT WATCHERS POINTS WW Old Points 2.5 & WW Points Plus 5.
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