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Cherry Blueberry Peach Purée

by Beth Herman | Monday, February 27th, 2012 | From: Desserts

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Cherry Blueberry Peach Purée

Ingredients:
1/2 lb. cherries
1/2 lb. blueberries
1/2 lb. peaches
Sugar or honey to taste

Directions:
Cut into small pieces, remove peach and cherry pits, and steam or cover half way with water and cook until soft. Drain water. Puree in blender or food processor, adding a little water if necessary. Add sugar or honey if desired. Top waffles or pancakes while still warm, or refrigerate and serve over ice cream or pound cake, or mix into plain yogurt.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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