Plum Sauce
June, 2007

Makes about 1 3/4 cups / This fresh, supereasy sauce makes a nice topping for ice cream, pancakes, or French toast.

8 ripe plums (about 2 1/4 ounces), stones removed, slivered
1/4 cup agave nectar, or to taste
1 teaspoon orange- or raspberry-flavored liqueur
Pinch of sea salt

1. Combine all ingredients in a saucepan and simmer gently until tender and fragrant. Use a hand blender to partially blend, or pulse in a food processor (it should be slightly chunky).

Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing Company, 2006) and founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).

PER SERVING (1/4 cup): 72 cal, 2% fat cal, 0g fat, 0g sat fat, 0mg chol, 1g protein, 18g carb, 1g fiber, 0mg sodium