Summer Fruit Toppings

Ingredients

• FOR THE APRICOT TOPPING:
• 2 cups Sliced Apricots
• ⅓ cups Honey
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Water
• 4 teaspoons Cornstarch
• 1 Tablespoon Brandy
• FOR THE BLACKBERRY TOPPING:
• 2-½ cups Blackberries
• ½ cups Honey
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Water
• 4 teaspoons Cornstarch
• 1 Tablespoon Chambord

Preparation Instructions

For the apricot topping:
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.

For the blackberry topping:
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.