Peacherrry Blues

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.

Summery sauce of peaches, cherries and blueberries. Unusual and delicious.

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, 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.

SUMMER SERVING IDEAS Swirl a tablespoon of sour cream into a cup of the sauce.

Pour over ice cream or pound cake. Or both!

Substitute for syrup over pancakes, waffles or French toast.

Mix in a blender with skim milk and ice for a refreshing smoothie.

Layer with rice pudding or custard in a pretty glass goblet.

ALANNA's TIPS A cherry pitter comes in handy, making quick work of both cherries and olives.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

PEACHERRY BLUES

Hands-on time: 30 minutes
Total preparation time: 75 minutes
Then chill: 2 – 3 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 vanilla and cornstarch in a large kettle over medium heat. Cover and cook until the fruit is very soft, about 45 minutes. 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 kettle over 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.

NUTRITION ESTIMATE
With wine, per cup: 180 Cal; 2g Protein; 0g Tot Fat; 42g Carb; 4g Fiber; 5mg Sodium; 0mg Cholesterol; Weight Watchers 3 points
Without wine, per cup: 167 Cal; 2g Protein; 0g Tot Fat; 42g Carb; 4g Fiber; 4mg Sodium; 0mg Cholesterol; Weight Watchers 2 points

LATER NOTES

Watch the temperature carefully for the first while, it's easy for this to boil over and make a sweet and sticky mess.

This sauce is especially good with chocolate.

Do you have a favorite fruit recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com.

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