Fustini's Oils and Vinegars
Stone Fruit Coulis

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Stone Fruit Coulis


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Stone Fruit Coulis

Submitted by Corporate Chef Andy Stewart



  • 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, pound cake for serving
  • 1/4 cup ricotta cheese
  • 1/4 cup cream cheese
  • 1/4 cup mascarpone cheese
  • 2 tablespoons Pure Michigan honey


Step 1. 

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.

Step 2.  Topping

Mix all ingredients well.

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