Saturday, May 7, 2011

Fruit Sauce

A confession: This is so ridiculously easy it's almost embarassing to call it a recipe.

It came about as an accident. One of our frequent Saturday morning breakfasts is wheat-free, egg-free pancakes, usually using one of the recipes from Cybele Pascal's first book. One of our favorites is Peach Pancakes. The easy way is to use drained, canned diced peaches. Only we didn't have diced peaches this particular morning, only peach slices. Daniel was also pulling on my leg and making it very clearly known that he was hungry and he wanted his pancakes NOW! Rather than take the time to chop up the peach slices, I decided to try chopping them in my Magic Bullet.

Now, I love my Magic Bullet, and I use it quite frequently. It makes decent oat flour in a pinch, and really mixes my homemade hot chocolate mix very well. It does not, however, chop canned peach slices very well. It puréed them very quickly.

Being a thrifty allergy-free mama, I didn't really want to pitch it, so I decided to make the best of it and turn it into a warm fruit sauce for the pancakes. The older boys loved it. (Daniel, not being adept with a spoon yet, did not get any, so I cannot report what a toddler would make of it.)

Fruit Sauce

1 can fruit (I used peaches, but I think just about any fruit would work)
Sugar to taste
Spices, optional

Drain fruit, reserving juice. Purée fruit. As I said earlier, the Magic Bullet works very well for this, but any blender would work. Pour fruit purée into a saucepan, add the reserved juice, sugar to taste and any spices you think would go well with it. Heat through and serve over pancakes, waffles, or even ice cream.

Fruit/Spice Suggestions: Peach/ginger, peach/cinnamon, pear/ginger, pear/nutmeg, pear/cardamom, apple/cinnamon

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