Photo by Maggie Heyn Richardson
The perfect accompaniment to pain perdu or pound cake
You know summer is here when blueberries emerge. Lately, I’ve been picking up pints from the Red Stick Farmers Market. My backyard berries (so easy to grow!) are ripening like crazy, too. My kids and I try to head outside early so we can harvest them before the birds beat us to it. Fresh blueberries make their way into lots of different recipes in my kitchen, but one of my favorites is a fast and easy fruit sauce that’s a perfect topper for dessert or a sweet breakfast.
I like this sauce with both blueberries and fresh sliced peaches. The two fruits combine beautifully in cobblers, pies, fruit salads and other dishes because they offer complementary textures and flavors while both screaming summer.
Here’s my formula for a simple peach-blueberry sauce that’s a sweet and juicy topper for waffles, pancakes, pain perdu, or on shortcakes, teacakes, ice cream or slices of pound cake. Enjoy!
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Peach-Blueberry Sauce
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¼ cup brown sugar (dark or light)
1 tablespoon cornstarch
¼ cup honey
¼ cup water
1 cup fresh peeled and sliced peaches (about three)
1 cup fresh blueberries
¼ cup orange juice
Combine brown sugar and cornstarch in a saucepan over medium heat. Slow whisk in honey and water. Cook gently until thick and bubbly, about 1-2 minutes. Stir in fresh fruit and orange juice. Remove from heat and let cool slightly. Top waffles, pancakes or cakes, followed by a small dollop of sour cream, Creole cream cheese, Greek yogurt or whipped cream (optional) and a sprig of fresh mint.
Maggie Heyn Richardson is a regular 225 contributor and author of Hungry for Louisiana, An Omnivore’s Journey (LSU Press). Reach her at hungryforlouisiana.com. Follow her on Twitter @mhrwriter.