Cherries and Apricots with Cinnamon Sauce Recipe

From Dorothy McNett's Recipe Book.

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Cherries and Apricots with Cinnamon Sauce

From Dorothy McNett's recipes at 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.

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