Thursday, June 23, 2011

Cherry Lime Sauce

G2 returned from a business trip late last night, so Graham and I (being the awesome son and wife that we are) made him his favorite, tofu fajitas. Tonight all the peppers (purple, pale yellow and green) were from the farmer's market, as were the tomatoes and the onion. I also threw in some sliced mushrooms for good measure. I had quite a bit of help in the kitchen tonight. Graham is getting so grown up...he's quite the lime juicer.

Of course, he's also getting big enough to help himself to whatever he thinks he wants (cherries in this case). I'm sure this will pose many a problem.

We're not a dessert every night kind of family, but I was thumbing through my Cooking Light and saw this recipe for blueberry sauce with Greek yogurt. I love Greek yogurt (for breakfast) but for dessert thought ice cream sounded much better, plus we had some vanilla ice cream in the freezer that we made a few days ago. In this batch I used 2 cups half & half and 2 cups 2% milk for the dairy. We had a ton of cherries so I made this cherry sauce, instead. (Guess it had very little to do with the Cooking Light recipe, after all).

1 1/2 cups cherries, halved and pitted
1/2 cup water
1/4 cup sugar
1 tsp lime zest
1 Tbsp lime juice
splash triple sec
1 Tbsp butter

Mix together all ingredients except the butter in a sauce pan and bring to a boil. Reduce heat and lightly boil for 10-15 minutes, until it reduces some and gets syrupy and cherries break down. I cooked to this point, covered and set aside. After we ate the fajitas and a quick clean up, I reheated on low and mixed in the butter. Serve warm over ice cream.

The vanilla, cherry, subtle lime combination was really good. I thought the lime and triple sec were a nice compliment to our Mexican meal. I don't think either of the Grahams cared what it complimented, their bowls were gone in about 15 seconds.

*Even with the addition of sugar, the cherries have lots of antioxidant power! They are a great source of vitamin C and vitamin A. Using the half & half and 2% milk does change the texture to a more icy than a full fat ice cream, but it's a great way to get a special treat without totally packing on the bad stuff.

1 comment:

  1. He is going to be an amazing cook! I like that sauce. I just bought some red cherries and should try it.