One for the Table: Make the most of remaining summer fruit
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon grated orange zest
1/2 cup raspberries
1. Place the blueberries, nectarines and cherries in a small saucepan. Add the sugar, lemon juice, orange zest and 2 tablespoons of water.
2. Bring the mixture to a simmer over medium heat. Reduce the heat and let the mixture simmer until it starts to thicken and the fruit is tender, about 8 minutes. Stir in the raspberries and turn off the heat.
3. Allow the mixture to cool for 10 minutes. Serve warm, over vanilla ice cream. You can also cool it completely and serve room temperature or chilled.
Variations: Add a teaspoon or two of Grand Marnier or Framboise. Or serve it over a meringue, with whipped cream. Or pour it on top of pound cake or pancakes.
(Jessica Harper is the author of "The Crabby Cook Cookbook," and she blogs at www.thecrabbycook.com. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)
