Categories: fruit desserts, sauces

Ingredients

• 3 cups fresh fruit (peeled, pitted and/or sliced 1/2 inch thick, as appropriate), singly or in combination
• 2 Tbsp. water
• 1 to 4 Tbsp. sugar, honey OR maple syrup (depending on the sweetness of the fruit), divided use
• 1 vanilla bean
• 1 to 2 tsp. fresh lemon juice
• 1 to 2 tsp. dark rum, Kirschwasser, Framboise or Poire William, optional

Directions

1. In a medium saucepan, combine fruit, water and 1 Tbsp. of the sugar.
2. With a thin, sharp knife, split vanilla bean in half lengthwise. Scrape out seed and add seeds and pod to pan.
3. Cover and cook over moderate heat until fruit releases its juices, 3 to 4 minutes.
4. Taste fruit for sweetness and add more sugar, if necessary. Stir in lemon juice to heighten flavor. Uncover and cook over high heat until fruit is tender and juices are syrupy, about 2 minutes longer. Discard vanilla bean and stir in liquor or liqueur, if desired. Serve warm.

5. Use as a topper for ice cream, cake, cheesecake or puddings.

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