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Peach, Plum, Nectarine or Cherry Filling

August 2009
Peach, Plum, Nectarine or Cherry Filling

by 2 people

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Makes: 3 servings

Prep: 20 mins

Cook: 15 mins

  • 2 pounds peaches, red plums or nectarines, sliced, or 1 1/2 pounds cherries, stemmed and pitted
  • 1/2 cup plus 1 tablespoon sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon unsalted butter
  1. In a large bowl, toss the fruit with the sugar, lemon juice and corn starch.
  2. In a heavy, medium saucepan, melt the butter over medium heat. Add the fruit mixture and bring to a boil, stirring often, about 5 minutes. Lower the heat and simmer, stirring often, until thickened, about 10 minutes. Let cool.
Tip Easy does it
  • Ripen peaches and nectarines at room temperature. Storing them in the refrigerator can make them mealy.
Tip Smart move
  • To wash delicate berries, soak them in cold water, drain, then dry them in a single layer on a paper towel.
Tip Frozen assets
  • In a pinch, go with frozen fruit. Its picked at its peak and beats expensive and flavorless out-of-season fresh fruit any day.
Tip Spice it up
  • Simmer the fruit filling with a few slices of fresh ginger or a cinnamon stick.