Stone Fruit Salad with Custard Cream Sauce. This fruit salad is loaded up with peaches, nectarines, plums, and cherries. Drizzled with a creamy and easy to make custard sauce this fruit salad is completely dreamy!
Well hello there again. I’m back in the kitchen this week after taking some time off for the baby and all. And working with all this fresh fruit was such a fun, and tasty, way to get back into things. I mean just look at it. A huge tray of beautiful fruit. And let’s face it, this really isn’t a recipe. It’s basically a non recipe. The custard sauce is pretty basic. Basic but amazing. All in all, this was the perfect way to get back to cooking, or non cooking..I guess..
Stone fruits are in full season right now. The markets are bursting with cherries and peaches. And I gotta say, I think it’s my most favorite season ever. The colors are beautiful.
And I have to admit I always kind of dread the cherries. Until I eat one. Then I remember how good they are and I’m ok with the fact that they take a little work to pit and the fact that I always end up with stained fingers.
While a huge bowl of just the fruit is enough to make me happy, the custard sauce really puts this over the top and more into the decadent category. And I just want to pour this sauce on all the things. Seriously. When I started eyeing the broccoli and thinking hmm..maybe..?? I knew I had a problem.
Now if you excuse me, I have some leftover fruit in the fridge that I’m about to go devour.
More fruit desserts to enjoy:
Stone Fruit Salad with Custard Cream Sauce
- 1 cup milk
- 2 egg yolks
- ¼ cup white sugar
- ¼ tsp vanilla bean paste, or scrape one vanilla bean or 1/2 teaspoon vanilla extract
- 3 peaches , sliced
- 3 plums , sliced
- 4 apricots , sliced
- 1 cup cherries, sliced, pits removed
- In a small saucepan heat the milk over medium heat until just warmed and starting to steam. Add in the vanilla and stir to combine.
- In a small mixing bowl mix the egg yolks and sugar together until thick.
- Slowly pour a small amount of the warmed milk into the egg mixture, stir with a fork while pouring. Once mixed in, slowly add the remainder of the milk while stirring. (Adding the milk slowly helps the eggs adjust to the heat without cooking.)
- Add the custard sauce back to the small saucepan and heat over medium/low heat while stirring frequently until sauce starts to thicken. Remove from heat and allow the sauce to cool. Pour into a jar and store sealed in the fridge.
- Combine all of the fruits into a medium size bowl and stir to mix.
- Serve the fruit in small bowls or cups and drizzle with the custard sauce. Serve immediately and enjoy!