Difficulty: Easy
Time: 20 mins,
Servings: 1 Generous Pint
This easy fruity sauce is ambidextrous, accentuating both
savory & dessert dishes. It
cooks up in no time & if there is any left, it’ll last in the fridge for a
couple of weeks. Share your
creations on Hungry Harvest social media.
|
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
|
2
|
Large
|
White peaches
|
Peeled
|
|
2
|
Large
|
Yellow peaches
|
Peeled
|
|
1
|
Medium
|
Yellow mango
|
Peeled
|
|
1
|
Medium
|
Lemon
|
Juice
& zest
|
Peel the peaches & mango. Cut around the mango pits & put into the blender jar w/
the lemon juice & peel.
Cut around the peach pits, just like coring an apple. Then use your pairing knife to cut away
as much flesh as you can.
Blend on
high until nicely smooth.
|
1/2
|
Cup
|
Water
|
To
rinse out blender jar
|
|
1/3
|
Cup
|
Honey
|
|
|
1
|
Pinch
|
Sea salt
|
Opt
|
Transfer to a saucepan, set over med high heat. Use the water to rinse out the
jar. Add that and the honey to the
sauce, along w/ a pinch of salt.
Cook for 10 to 12 mins, until nicely bubbly.
|
1
|
Teaspoon
|
Orange blossom water
|
Or
rose water
|
Add optional rose or orange blossom water. Honey & lemon combine w/ the fresh
fruit flavors to create a sweet & tangy sauce.
Served 3 ways on my buffet: As a dessert w/ fresh fruit & vanilla ice cream, brushed
on cooked corncobs w/ grated Mexican white cheese & smoked paprika, and
over blanched asparagus w/ toasted almonds & evoo drizzle. This makes a great BBQ & wing sauce
too.
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly
Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
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'forward' in Italian, Avanti Natural is a culinary philosophy that integrates
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