Published November 10, 2011 - Last Updated January 22, 2021
At a Thanksgiving potluck event earlier this week, I was given the task of providing appetizers. I wanted to bring something that reflects my culinary focus (Jewish food) while also bringing in the color and flavor of the autumn harvest season. I decided to make my Yukon Gold Latkes— these salty, crispy little bites of deliciousness are always a hit. Normally I would serve them with applesauce, but I thought it might be fun to create an autumn-inspired fruit puree instead.
This Harvest Fruit Puree is what I came up with, and wow is it ever tasty! It’s a simple mixture of fresh ingredients; I kept the flavors clean and bright (no spices) to pair with the salty flavor of the latkes. A bit of salt in the mix really plays well with the ripe, sweet fruit. This puree would work with any kind of a savory dish– as an accompaniment to meat, to sweeten cottage cheese, or on its own as a simple, tasty snack! The pears add an unexpected burst of flavor. It’s got just enough cranberries to add color, flavor and tartness without being overwhelming. For those who don’t really love the Thanksgiving custom of serving cranberry sauce, this would be a fun alternative; it’s an excellent compliment to roast turkey. It also happens to be really, really easy to make! Just make sure your fruit is ripe and sweet, so you don’t have to add too much sugar to sweeten. The lovely rose color deepens with time, a beautiful addition to a buffet.
I like the simple flavor of this sauce, but if you’re craving a touch of holiday spice, 1 tsp of cinnamon and 1/2 tsp of allspice in the mix would be a nice touch. Enjoy!
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Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...