© Chef Michael Smith 2018
Every chef knows how easy it is to jazz up dessert by pureeing fruits into simple sauces. With just a few simple ingredients, a bit of gentle heat and a strong blender you too can transform almost any ripe fruit into a colourful backdrop for almost any dessert. Apricot uniquely creates the smoothest sauce of them all though. Its’ juicy tender flesh and fresh aromatic flavour go well with everything. Even at dessert you can fill Half Your Plate!
Yield: Makes 4 cups or so | perfect with any dessert as a topping or plate sauce (delicious with pancakes too, just saying)
12 fresh apricots, a pound or so, halved and pitted
the juice and zest of a lemon
2 tablespoons of honey
a heaping tablespoon or so of grated frozen ginger or a teaspoon of dried
2 cups of orange or apple juice
Set up your high-speed blender. Measure the ingredients into a small saucepan over high heat and briefly bring the works to a full furious boil. Lower the heat and simmer gently for a minute or two more. Remove from the heat and cool a while, stirring occasionally before carefully blending into a smooth silky puree. Pour into a storage container and refrigerate until thickened and cool. When its time for dessert you’ll be ready to shine!
Feel free to try other fruits in this basic recipe. Peaches, plums, cherries, raspberries, strawberries, blackberries, mango and pineapple all work well. | Blending hot liquids can be dangerous so be careful. Allow the mixture to cool before blending and always start your blender slowly. | Blenders and fruits vary so feel free to adjust your sauces consistency by adding a splash or two of juice or water to you blender to help it smoothly puree. | Some berries have small seeds that you may prefer to strain out through a fine mesh strainer.
An omelette is a great way to start your day but it’s also right at home on the dinner table. Farm-fresh eggs, cheddar cheese and aromatic herbs are all you need to create an elegant, simple meal. Some purists insist that the perfect omelette must never colour, but I prefer the flavour that a touch of browning adds.