Summer Fruit Toppings

14 ingredients
6 steps

Ingredients

  • FOR THE APRICOT TOPPING:
  • 2 cups Sliced Apricots
  • 1/3 cups Honey
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Water
  • 4 teaspoons Cornstarch
  • 1 Tablespoon Brandy
  • FOR THE BLACKBERRY TOPPING:
  • 2-1/2 cups Blackberries
  • 1/2 cups Honey
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Water
  • 4 teaspoons Cornstarch
  • 1 Tablespoon Chambord

Directions

  1. 1
    For the apricot topping:
  2. 2
    Combine apricots and honey in a saucepan over medium-high heat, stirring constantly. When mixture begins to bubble, reduce heat to low and simmer for 20 minutes, stirring occasionally.
  3. 3
    Combine lemon juice and water in a small bowl; whisk in cornstarch. Add to fruit mixture and continue cooking until thickened, 1 or 2 minutes. Remove fruit mixture from heat and stir in brandy. Let cool before serving. Store leftovers in an airtight container in the refrigerator up to 1 week.
  4. 4
    For the blackberry topping:
  5. 5
    Combine blackberries and honey in a saucepan over medium-high heat, stirring constantly. When mixture begins to bubble, reduce heat to low and simmer for 20 minutes, stirring occasionally. Strain mixture through a fine-mesh sieve into a bowl and discard solids; return strained mixture to saucepan.
  6. 6
    Combine lemon juice and water in a small bowl; whisk in cornstarch. Add to fruit mixture and continue cooking until thickened, 1 or 2 minutes. Remove fruit mixture from heat and stir in Chambord. Let cool before serving. Store leftovers in an airtight container in the refrigerator up to 1 week.

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