Strawberries, Figs and Pears . . . Oh My!

Now that I’ve taken more than a month off from blogging, I better get back to posting wouldn’t you say?

My latest adventure in the kitchen is short and very sweet! My local store is featuring fresh organic figs and while I don’t eat figs very often, I was drawn to these with dessert in mind. I thought of pairing them with pears (forgive the clumsy quip) from my backyard tree. My pears were ripe and tender which was perfect with the figs. I have some wonderful “Cafe Espresso” Balsamic Vinegar in my refrigerator. Throw in a few bright strawberries and add a touch of mint and there you have a late summer dessert that will satisfy any sweet tooth.

Figs are pretty amazing looking, aren't they?

Figs are pretty amazing looking, aren’t they?

 

Figs and Pears with Savory Balsamic Sauce (one serving)

  • A half-dozen fresh, ripe organic figs
  • 1 organic pear
  • A few strawberries
  • 1/4 cup aged balsamic vinegar (You can add instant espresso powder for the “cafe” flavor, but I have seen espresso balsamic in several stores lately. Look in the gourmet section.)
  • 2-3 tablespoons of organic barley malt
  • pinch of sea salt
  • a dash of triple sec
  • Mint leaves

Wash the fruit thoroughly. Core the pears and slice anyway you want. Halve the figs and the strawberries.

In this combination, you want to adjust the fruits so they are pleasant and easy to eat together.  If your pears are very crisp, you can blanch them for just a few seconds in salted boiling water.  This has to be really really fast because you don’t want mushy fruit compote. You just want to take the edge off the crisp pears so they can be easily eaten in this dessert without losing the contrast between the softer fruit and the crisp pear.

In a small saucepan, bring your dark balsamic vinegar, barley malt and sea salt to a simmer and reduce the sauce to the desired thickness. Watch that you don’t over-boil the barley malt. If it gets very hot and boiled it will turn into a soft and then a hard candy texture.  Just simmer.

Assemble the fruit in bowls and put the sauce on them just before serving. Garnish with mint leaves.

Sweet as sweet can be!

Taming this fruit and sauce for photos was certainly a challenge!

Taming this fruit and sauce for photos was certainly a challenge!

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Another Pretty Thing

Finding pretty things for spring is what I do—in the clothing store, on my outdoor ventures and in my kitchen. I hope you liked my bright red strawberry pancake sauce! Here’s another pretty thing I whipped up for a whole-grain salad. This time I chose a gorgeous ripe mango to make a piquant sauce for quinoa and black bean salad.

MANGO SAUCE ON QUINOA SALAD

Sweet and Sour Mango Sauce

Find a ripe, un-bruised mango and remove the meat. Throw the mango into a high-speed blender or food processor with juice of half a lemon, a pinch of sea salt and a flavored white balsamic vinegar of your choice. (I used a Hawaiian coconut white balsamic and it was absolutely fabulous!) If you don’t have a flavored vinegar, it is still going to be delish with just a well-aged white balsamic.

The quinoa salad is simply cooked quinoa, black beans, celery, red onion and quite a bit of parsley. I know you’ll improvise here as well!

The outcome? Couldn’t get enough of this! It was nearly gone before I even had a chance to take a picture.

Pretty Things

The forsythia is blooming and the daffies have popped up! What a blessing to see pink and purple flowering trees, patches of floral pastels—even the Queen Anne’s Lace looks beautiful! Why not add some of these pretty colors into your cuisine?

Fresh fruit sauces is one way to go and I have chosen three that can be used to brighten your springtime menu. The first is strawberries!

STRAWBERRY SYRUPStrawberry Syrup on Blueberry Pancakes

I found some gorgeous organic strawberries and sliced four of them. I heated up some brown rice syrup and put just a touch of concentrated organic cherry juice in it to get that bright red color. When the syrup was warmed and loosened up I added the sliced strawberries and let them heat for just about a minute.

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