Tag Archives: fruit

Plum and Apple Sauce

12 plums, pitted and halved
4 medium apples, peeled, cored, and diced
1/4 cup water
1/4 cup sugar
pinch cinnamon
pinch cloves

Combine all ingredients in a medium pot, bring to a simmer, and cover.

Reduce heat to low and cook for 1 hour, until very soft.

Puree and strain.

Cool to room temperature, then refrigerate until needed

Peach and Almond Crumble

Fruit crumbles, crisps, cobblers, and the like are the staple of easy summer desserts. I like to add almonds to my crumble topping, especially with peaches and apricots, but you may use rolled oats instead if you prefer, or are preparing the dish for someone with a nut allergy.


1/2 cup butter
1/2 cup brown sugar
3/4 cup flour
1 cup sliced almonds


2 lb peaches
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup cornstarch

Combine butter, sugar, flour, and almonds and mix with fingers until well combined, but crumbly still.
Blanch peaches in a large pot of boiling water for 30 seconds, plunge into cold water, and remove skins.
Halve peaches, remove stones, and dice into 1/2 inch pieces
Toss with brown sugar, spices, and cornstarch, and place into a 2 quart round or square casserole dish.
Sprinkle topping evenly over the fruit, and bake for 45 minutes, until browned, bubbling slightly, and fruit is tender.
Allow to cool for 15 minutes before serving with ice cream or whipped cream

Windfall Applesauce Waffle Sundaes

Inspired by the sight of apples littering the ground beneath the tree, this seemed like a natural extension. The story goes that the ice cream cone was invented at the 1904 St Louis World’s Fair when an ice cream vendor ran out of bowls and served the rest of his ice cream in waffles folded into cones from the next vendor, who’s stand wasn’t quite so busy. The waffles are also delicious for breakfast, sans ice cream and caramel, (unless you’re having one of those days, in which case anything goes!)


It’s important for applesauce to use soft fleshed apples, as they will break down very easily and give you a nice silky sauce. I don’t bother putting it into the blender or food processor, I just whisk it while hot and break up the apple into a coarse puree. I think a bit of texture is nice. Macintosh work well for this, or if you’re like me and have an old tree in the yard it’s a great way to use up the wind fallen fruit.

2 lb apples
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup water

Peel and dice apples and place in a pot with a tight fitting lid.
Add brown sugar, cinnamon, and water
Cover, and bring up to a simmer over medium low heat
Reduce heat to low, and cook until apples are tender
Whisk together to puree (summer apples with soft texture will puree very easily)
Allow to cool to room temperature

Brown Sugar Cinnamon Waffles

2 cups flour
1 tsp cinnamon
6 tbsp brown sugar
½ tsp salt
1 tbsp baking powder
3 eggs separated
1 ½ cups milk
¼ cup oil

Place flour, sugar, cinnamon, baking powder, and salt into a bowl and mix well
Place egg yolks, milk, and oil into another bowl and whisk together
Add wet ingredients to dry and stir until just well combined
Whip egg whites until stiff and fold into batter
Cover batter and place in refrigerator until needed

Preheat waffle iron and cook according to the manufacturer’s directions

Caramel Sauce

1 cup sugar
1/2 cup water
2 cups whipping cream

Scald cream and keep warm
Combine the sugar and water in a heavy bottomed saucepan
Bring to a boil and cook over high heat until sugar turns a golden colour.
Remove from heat, and add the scalded cream, a little at a time, being careful as it has a tendency to boil up
Whisk together and bring back to a boil, strain, and cool to room temperature

To assemble the sundaes

Take a freshly made waffle, cover it with a decent sized dollop of applesauce (1/4 cup) and top with a scoop of vanilla ice cream.
Drizzle with caramel sauce and serve while still warm
Go back for seconds