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Pete’s “This Sauce Is The Pits”

Published June 8, 2018

Comment

This is a simple crème anglaise that is infused with the crushed stones from any stone fruit. I collect cherry pits as well as apricot and plum stones in a bag in the freezer until I am ready to make this sauce. (Peach pits are tough to smash with a hammer so I usually avoid them.) I infuse the milk with the crushed stones and then strain it all out before moving on to make the anglaise in the traditional method. Serve with stone fruit pie or tart.

Makes enough sauce for 1 tart
Time: About 45 minutes

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