See Also: Breakfast and Brunch · Cooking Club · Desserts · Salads · San Benito County Cooks
Cherries and Apricots with Cinnamon Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. Use fresh fruit in season and serve for breakfast as well as for a delicious fruit salad at lunch or as a light dessert. Fabulous over vanilla or deep chocolate ice cream, of course.
1-2 cups fresh cherries, pitted and stems removed
1-2 cups fresh apricots, quartered
2 tablespoons unsalted butter
2-4 tablespoons sugar or honey, depending on sweetness of fruits
1 teaspoon ground cinnamon
pinch of fine sea salt
pinch of freshly ground black pepper or chipotle pepper
creme fraiche, or ice cream of choice (or not!)
Combine cherries, apricots, butter, sugar, cinnamon, salt and pepper in batter bowl. Cook in microwave 3-5 minutes. Stir to blend. Cook just until fruits are hot and turning a little soft, but not mushy. Cool. Fabulous served in stemmed glasses with a dollop of creme fraiche or ice cream.
Recipe created 1998-07-10.
