Thursday, June 24, 2010
A Good Fruit Topping
Yes, (hangs head in shame) I made a cake with jimmies inside. I blame Raymond for telling me about it. Just your basic angel food cake, frosted and filled with those flat, round decorations.
Now, the topping is interesting. I had some peaches, and a handful of cherries I wanted to serve with the cake. I didn't really want to cook the fruit, but I thought it needed a cornstarch-type coating. Here's the compromise. The fruit stays fresh, and gets coated in a cooked sauce. Bonus thrifty points: I used the 1 1/2 cups of cranberry apple juice I had left in the fridge that no one liked. I guess it tastes better with a cup of sugar, and fresh fruit.
You Will Need:
2-3 cups cut-up fresh fruit of your choice
1 cup sugar
3 tablespoons cornstarch
1 1/2 cups clear fruit juice
Combine sugar, cornstarch and juice in a small pan. Whisk over medium heat until it comes to a boil. Cook until thickened-about 1 minute. Remove from heat, fold in fruit and chill.
Serve with a really festive looking angel food cake (oh, you know it looks festive).