Yield: Yields about 2/3 cup.
The simplest and most adaptable of dessert sauces. Spoon onto ice cream; drizzle across plain cakes and pastries; pair with fruit tarts and chocolate desserts.
Ingredients
- 6 oz. (1-1/2 cups) very ripe fresh raspberries (or frozen, thawed)
- Juice from 1/2 lemon
- Sugar to taste
Preparation
- In a blender, purée the raspberries with the lemon juice. Add sugar to taste. Strain through a fine sieve. Cover and chill. Serve cold.
Other fruit sauces: Use other ripe berries (such as strawberries or blackberries) or any other soft, ripe fruit (such as peeled and pitted peaches or mangos, or peeled kiwis) in place of the berries.
Add brandy: Add a splash of a complementary fruit brandy, such as Kirsch or Poire William, to the finished sauce.
Fruit fool: This is more a mousse than a sauce, but it can be used to top cakes, shortcakes, and fresh fruit. Whip 1/2 cup chilled cream until it forms soft peaks. Fold in the fruit coulis. Serve loose as a sauce or chill to firm slightly.
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