Fresh Peach Sauce

Fresh Peach Sauce (from here)

Notes: This was good. We had with crepes.

1/2 c. water
3 tbsp sugar
2 tbsp cornstarch
1 dash ground nutmeg
1 c. sliced peeled fresh peaches (I used fresh ones that I froze last fall.)
1/8 tsp. almond extract

In a saucepan, bring water, sugar, cornstarch, and nutmeg to a boil. Boil for 1 minute. Add peaches. Bring to a boil; boil another 1-2 minutes. Remove from the heat; stir in extract. Serve warm.

Fruit Salsa

Fruit Salsa with Baked Cinnamon Tortilla Chips (from here)


Notes: I haven't made this yet, so notes are from original site.

• 1 kiwi, peeled and diced
• 1 Golden Delicious apples – peeled, cored and diced
• 4 oz. raspberries
• 8 oz. of strawberries, diced
• 1 Tablespoons white sugar
• 1/2 Tablespoon brown sugar
• 1 1/2 Tablespoons fruit preserves, any flavor (I used my strawberry freezer jam)
• 10 small flour tortillas (the fajita size that’s about 7 inches)
• 4 Tablespoons melted butter (or butter flavored cooking spray)
• 2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees.
3.Coat one side of each flour tortilla with melted butter (or butter flavored cooking spray). Sprinkle tortillas with desired amount of cinnamon sugar. Using a pizza cutter, cut each tortilla in half and then cut each half into 4 wedges. Arrange in a single layer on a large baking sheet. (if using cooking spray, spray tortillas again with cooking spray).
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny. Serves around 5-6.