(Almost) Labor-Free Labor Day Fruit Thing

by Jessica Harper
Print Email

Fruit-dessert1So as the days of summer dwindle, so does my supply of summer fruit. The bowl that I filled on Thursday with the bounty from the farmers’ market was down to a few lonely items by Sunday.

I was gonna make a cake or a tart or a cobbler or a pie but a) everybody’s so annoyingly calorie-phobic and b) I’m too lazy. (Isn’t Labor Day supposed to be Labor-free?) So I embraced my inner sloth and just threw together something so simple you barely have to be conscious to make it.

The hardest part was locating my cherry pitter, which I’d received as a hostess gift some time in the ‘90’s from someone who didn’t know me well enough to know how seldom that tool would see the light of day.

I only had a few cherries, so the task of pitting them was over before it could become annoying. I threw them into a saucepan, added my two remaining nectarines and what was left of my berry stash and cooked ‘em up with a little sugar, lemon and orange zest. Now I’ve got this lovely, almost labor-free compote and only one task remains. Hint: it involves an ice cream scoop.

(Almost) Labor-free Labor Day Fruit Thing

2 cups blueberries
2 nectarines, peeled and cut into ½-inch chunks
1/2 cup cherries, pitted and halved
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon grated orange zest
1/2 cup raspberries

1. Place the blueberries, nectarines and cherries in a small saucepan. Add the sugar, lemon juice, orange zest and 2 tablespoons of water.

2. Bring the mixture to a simmer over medium heat. Reduce the heat and let the mixture simmer until it starts to thicken and the fruit is tender, about 8 minutes. Stir in the raspberries and turn off the heat.

3. Allow the mixture to cool for ten minutes. Serve warm, over vanilla ice cream (or Haagen-Dasz Vanilla Raspberry Swirl Frozen Yogurt). (You can also cool it completely and serve room temperature or chilled.)

Variations: Add a teaspoon or two of Grand Marnier or Framboise. Or serve it over a meringue, with whipped cream. Or pour it on top of pound cake or pancakes. 

 

Jessica Harper is an actor/author who lives in Los Angeles and New York. Her latest book is "The Crabby Cook Cookbook," and she also blogs at http://www.jessicaharper.com and at http://www.thecrabbycook.com.

You have no rights to post comments

 

restaurant news

Super Dining in H-Town during Super Bowl
Texas
by Nancy Ellison

Houston PostcardHouston, it seems, has as many nicknames as it does oil wells, but the one that touches my Texas DNA is THE BIG HEART!   Not a bad welcoming moniker for visitors invading the town for Super Bowl ...

Read more...
London Hutong at the Shard: I'm Sexy and I Know It
London - British Isles
by Nancy Ellison

shardbuildingIt may have started with the London cabbies, but the city’s new skyscrapers all have affectionate but cheeky nicknames: Can of Ham, Cheesegrater, Gherkin, Walkie-Talkie, and the Shard to name a...

Read more...
Appetizers as a Meal
Mid-West
by Sue Doeden

altHave you noticed how easy it is to make a meal of just appetizers at a restaurant? On a trip to the Twin Cities last week, my husband and I paid our first visit to 112 Eatery. Located in the...

Read more...
Game on at the Deer Lodge in Ojai
Southern California
by Bruce Cormicle

deer_lodge2.jpg You ordered Grilled Ostrich last night? Venison medallions in cherry sauce? Roast duck breast that tasted like the best gelato you ever had? Killer game splattered everywhere - into all soups...

Read more...