Stone Fruit Coulis
Stone Fruit Coulis
Submitted by Corporate Chef Andy Stewart
Desserts
Ingredients
- 3 peaches, small diced
- 2 nectarines, small diced
- 2 plums, small diced
- 1/4 cup white wine
- 1 tablespoon Fustini's Peach balsamic
- 1 tablespoon lemon juice
- fresh peaches, nectarines, sugar cookies, and pound cake for serving
- 1/4 cup ricotta cheese
- 1/4 cup cream cheese
- 1/4 cup mascarpone cheese
- 2 tablespoons honey
Directions
- Place all ingredients in a small stockpot and bring to a simmer over low heat. Cook uncovered until fruit is tender, about 8-10 minutes. Pour mixture into a blender and process until smooth. Strain and pour into an ovenproof fondue pot. Keep warm. Spoon topping on top of the coulis. Place fondue pot under a hot broiler and broil until brown and bubbly, 3-5 minutes. Serve immediately with fresh peach, nectarine slices, sugar cookies and pound cake.
- Mix all ingredients well.
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