summer fruit toppings

There’s no better way to welcome summer (hello, first official day!) than with a bowl of ice cream. Stock the freezer with several flavors, and whip up a few jars of summer fruit toppings. You’ll be well on your way to a delicious ice cream dessert bar! If you like a tangy fruit topping, try the apricot. If you prefer sweet, you’ll love the blackberry. Personally, I like a spoonful of each – use your favorite fruits and experiment; I strained the blackberry topping but left the apricot more textured and rustic. Spoon leftovers on a stack of pancakes or waffles for an excellent breakfast.

Summer Fruit Toppings
Apricot
2 cups sliced apricots
1/3 cup honey
1 Tbsp lemon juice
1 Tbsp water
4 tsp cornstarch
1 Tbsp brandy

Combine apricots and honey in a saucepan over medium-high heat, stirring constantly. When mixture begins to bubble, reduce heat to low and simmer for 20 minutes, stirring occasionally.

Combine lemon juice and water in a small bowl; whisk in cornstarch. Add to fruit mixture and continue cooking until thickened, 1 or 2 minutes. Remove fruit mixture from heat and stir in brandy. Let cool before serving. Store leftovers in an airtight container in the refrigerator up to 1 week.

Yield – 1 cup topping (serving size: 2 tablespoons topping)
Calories – 60
Carbs – 15

Blackberry
2 1/2 cups blackberries
1/2 cup honey
1 Tbsp lemon juice
1 Tbsp water
4 tsp cornstarch
1 Tbsp Chambord

Combine blackberries and honey in a saucepan over medium-high heat, stirring constantly. When mixture begins to bubble, reduce heat to low and simmer for 20 minutes, stirring occasionally. Strain mixture through a fine-mesh sieve into a bowl and discard solids; return strained mixture to saucepan.

Combine lemon juice and water in a small bowl; whisk in cornstarch. Add to fruit mixture and continue cooking until thickened, 1 or 2 minutes. Remove fruit mixture from heat and stir in Chambord. Let cool before serving. Store leftovers in an airtight container in the refrigerator up to 1 week.

Yield – 2/3 cup topping (serving size: 2 tablespoons topping)
Calories – 120
Carbs – 34

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Comments

  1. says

    Gorgeous! I just love cooking with summer fruits. I actually made a similar strawberry topping, and served it over ice cream while still hot. It was even better than I expected! I can think of about 50 ways to use fruit toppings.

  2. says

    This is a wonderful idea for an easy summer dessert. Apricots are magical. They cook down to a beautiful thick pulp and their skins dissolve completely so they don’t even have to be peeled. They (along with blackberries and sour cherries) are my favorite summer fruit.

    This is my first visit to your site. I look forward to reading through your posts!

  3. says

    Oh my goodness! Summer fruit is so scrumptious! I couldn’t decide between apricot or blackberry either, both is the best decision ever. A delightful post for the first day of summer.

  4. says

    I love both these toppings and I like the small batch recipes you’ve shared!
    I also have to say that I love your tea towel(?) in the top photo, so sweet and vintage looking;-)

  5. says

    What a great post for the first day of summer (believe me I completely forgot about it!). I love this fruit toppings for ice cream, yogurt, pancakes, and pretty much everything! I haven’t bought apricots yet. I hope I can find some when we go picking cherries/peaches this weekend.

  6. says

    My kids seem to want hot fudge, chocolate syrup or caramel sauce on their ice cream. I’d much rather have one of your marvelous, fruity concoctions! They both look amazing!!!

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