Simmering strawberries might smell a little better than simmering apples. But they’re both scents from Heaven.
Maple syrup doesn’t really float my boat…or my French toast, which is why I drizzle fruity sweetness on my pancakes or French toast. And this past weekend I didn’t only make one fruit sauce. I made two.
Apples in cinnamon sauce and blended strawberries made for a fruity breakfast of champions. After I feasted I could’ve done anything–cleaned the bathrooms, ran up a mountain, or wrote a couple chapters in the novel I haven’t started yet. But instead, I took a nap. That’s not the fault of the breakfast though. That’s just the way I roll.
*1 cup water
*2 tbsp. butter
*1 tbsp. corn starch
*1/8 tsp. salt
*1/2 c. sugar
*1 tsp. cinnamon
*1/2 tsp. nutmeg
*2 organic apples, peeled and sliced
Instructions: Bring water to a boil. Add all ingredients in order listed. Let simmer until apples are soft and the sauce is dark brown and syrupy.
After 10 minutes the apples and sauce looked like this.
Then I realized I forgot the sugar. How could I forget the sugar? I added it and after another 15 minutes, the apples looked like this.
The apples were tender and tasted wonderfully sweet.
(Recipe from Our Best Bites)
*8 oz. organic strawberries
*1/4 c. sugar
*1 tsp. vanilla extract
Instructions: Add all ingredients to medium sauce pot and let simmer over medium heat for about five minutes. Then blend in food processor until smooth.
I’m always impressed with how amenable fruit is to sauce making. A little bit of heat and a little bit of sugar and voila…fruit sauce. I’ve made blueberry sauce and raspberry sauce in the past, and each time I was equally as pleased. There’s absolutely no reason not to make your own fruit sauce for breakfast or dessert.