Masses of fruits and berries should be turned into treats

Now that it’s summer and fruits are at the peak of their season, you may want to fill up on peaches, strawberries and blueberries, and there’s no better way to save some money by purchasing in bulk. But what to do with all the extra?

This week’s recipes, provided by Hawaiian Electric staff, address that dilemma. For a different twist, substitute your favorite local fruit in any of these recipes.

PEAR-RASPBERRY BRUSCHETTA

• 1 teaspoon ground cinnamon
• 6 tablespoons sugar
• 4 slices French bread, cut on diagonal
• 3 tablespoons butter, divided
• 2 ripe but firm Bartlett pears
• Juice of 1 lemon
• 1/4 cup water
• 1/3 cup mascarpone cheese, room temperature
• 1/2 cup raspberries

In small bowl, combine cinnamon and sugar.

Toast bread until golden and spread with 1 tablespoon butter. Sprinkle each slice with 1/4 teaspoon cinnamon-sugar; set aside.

Peel, core and slice pears into 3/4-inch wedges. In small bowl, toss with lemon juice; set aside.

In medium skillet over medium-high heat, melt remaining butter, add pears and remaining cinnamon-sugar, and cook until caramelized and tender, about 2 to 3 minutes. Add 1/4 cup water; swirl until caramel in pan is pouring consistency.

Spread mascarpone on cinnamon toast. Top with sautéed pears, caramel and raspberries. Serves 4.

Approximate nutritional information, per serving: 550 calories, 20 g fat, 11 g saturated fat, 45 mg cholesterol, 650 mg sodium, 85 g carbohydrate, 7 g fiber, 28 g sugar, 10 g protein

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SUMMER PEACH BASIL VINAIGRETTE

• 1/3 cup white balsamic vinegar
• 1 garlic clove, minced
• 2 tablespoons brown sugar
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 2 tablespoons olive oil
• 1 large peach, chopped
• 1-1/2 tablespoons chopped fresh basil

Whisk together vinegar, garlic, brown sugar, pepper and salt, until sugar is dissolved. Whisk in olive oil. Stir in chopped peach and basil.

Serve immediately over bed of fresh greens or tomatoes. Makes 1 1/4 cups.

Approximate nutritional information, per 4 tablespoon serving: 100 calories, 5 g fat, 0.5 g saturated fat, 65 mg sodium, 14 g carbohydrate, 1 g fiber, 13 g sugar, no cholesterol or protein

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FRESH BLUEBERRY SAUCE

• 1 pound blueberries, rinsed and drained
• 1/3 cup sugar
• 1-1/2 teaspoons fresh lemon juice
• Pinch salt

In medium saucepan, mix blueberries and sugar. Cook over medium heat until berries begin to burst, about 5 minutes.

Remove from heat. Transfer 1/2 cup of blueberries to blender and purée. Scrape purée with spatula back into sauce.

Stir in lemon juice and salt. Serve over vanilla ice cream or pound cake. Makes 2-1/4 cups.

Approximate nutritional information, per 2 tablespoon serving: 30 calories, 10 mg sodium, 7 g carbohydrate, 1 g fiber, 6 g sugar, no fat, cholesterol or protein