Stop, no poetry, let's get practical. Let's stop worrying whether every ingredient is perfect for our recipe and learn to lose fear, gain a sense of control in the kitchen. Last Sunday morning, the kids asked for pancakes. I doubled the recipe so I could freeze some for school lunches, too. I'm 25 deep into the pancake stack when I realize I've no maple syrup. There was a time when that would have meant hopping into the car and running to the store. But I'm getting better at making do. So, I looked around and saw a few peaches. Do I dare? Yes, I did. And it was good!
PEACH SAUCE (for pancakes, toast, scones...)
2 ripe peaches, peeled and diced
2 tablespoons light brown sugar
pinch of salt
splash of water (approx. 1/4 cup)
Put all of the ingredients into a small pot, stir, bring to the boil. Turn down to simmer for approximately 5 minutes. Use an immersion blender to mix ingredients into a sauce. (Or pour into a standing blender, blend and return to pot.) Continue to simmer for a 2-3 minutes to thicken.
The peach sauce was delicious and bonus, we added a fruit to our breakfast. Also, I checked the sugar content of maple syrup and compared it to this peach syrup. There are 14 grams of sugar in 1 tablespoon maple syrup. In this recipe, the peaches + the light brown sugar = ∼ 2.4 grams of sugar per tablespoon of sauce.
I'm happy I dared!