Photo by Judith Hausman
A little sugar and cornstarch cooked in apricot nectar (or peach, guava or other tropical fruit juice) give the fruit some body and hold the goop together. The same stuff can fill a homemade or store-bought cookie or graham cracker crust, too, if you’d like a more formal presentation. In season, you could substitute nectarines or apricots — maybe even blueberries, if you have them —and try chopped sage, tarragon or lavender as the herbal note instead.
If you have time to let the dessert chill and thicken, that’s a good idea. However, it’s also delicious when still warm and could sauce a piece of pound cake or some good vanilla ice cream that way. I simply rolled, cut out and baked a few rounds of leftover pie crust to top the peaches. After cooling the rounds and before laying them on top of the cooked peaches, I sprinkled a little ginger on top of them.
Servings: 4 to 6
- 2/3 cup peach or other nectar
- 5 tablespoons sugar
- 5 teaspoons cornstarch
- 2 2/3 cups ripe peaches, chopped (about 6 small peaches)
- 1 1/4 teaspoon lemon or lime juice
- 1 tablespoon rosemary, minced
In a saucepan, whisk together the nectar, sugar and cornstarch until smooth.
Add half the peaches, the lemon/lime juice and rosemary.
Mash the mixture, and then simmer about 5 minutes over medium heat until thickened.
Cool slightly, and stir in the remaining chopped peaches. Pour into a crumb crust, if using, or simply chill a few hours and serve with sugar cookies, ice cream or pound cake.
You might also enjoy these Locavore Recipes: