Fruit Sauce, Two Ways

This recipe provides two methods for creating delicious fruit sauces that can be used to enhance a variety of dishes. The first method involves using raw fruits, resulting in a pure and saucy consistency, perfect for soft fruits and berries. The second method involves cooking the fruits with sugar and butter, creating a thicker and more luxurious sauce, ideal for apples and pears. You can choose the method that suits your preference and the fruits you have available. These fruit sauces can be enjoyed immediately or refrigerated for later use, allowing you to add a burst of fruity flavor to your meals.

MAKES: About 2 cups

TIME: 5 to 10 minutes

RAW FRUIT METHOD:

INGREDIENTS:

• 2 cups berries or other soft ripe fruit (peaches, cherries, nectarines, mangoes, etc.), picked over, pitted, peeled, washed, and/or dried as necessary
• Confectioners’ sugar, to taste
• A little freshly squeezed orange or lemon juice or fruity white wine (optional)

INSTRUCTIONS:

1. Purée the fruit in a blender. If using raspberries or blackberries, strain the purée through a sieve to remove the seeds.
2. Combine the fruit purée with confectioners’ sugar to taste.
3. If needed, thin the sauce with a little water or use orange juice, lemon juice, or fruity white wine for added flavor.
4. The sauce can be used immediately or refrigerated for a day or two.

COOKED FRUIT METHOD:

INGREDIENTS:

• 1/2 cup sugar
• 3 tablespoons unsalted butter
• 2 cups berries or other ripe fruit (apples, pears, bananas, peaches, cherries, nectarines, berries, mangoes, melons, etc.), picked over, pitted, peeled, washed, and/or dried as necessary

INSTRUCTIONS:

1. In a heavy-bottomed medium saucepan, combine 1/2 cup water with the sugar and butter over medium-high heat. Cook, shaking and stirring, until the mixture thickens and becomes syrupy, but not browned.
2. Add the fruit to the saucepan and cook over low heat until the fruit starts to break up and release its juices. This will take about 2 minutes for berries and longer for other fruits. Some fruits like apples may require the addition of a little more water.
3. Press the cooked fruit through a fine-mesh strainer or run it through a food mill to create a smooth purée, removing any skins or seeds.
4. Serve the sauce warm or at room temperature. It can be refrigerated and stored for up to a week.

By following these methods, you can create versatile fruit sauces that can be used as toppings, fillings, or accompaniments for various dishes. Whether you prefer the fresh and vibrant flavors of raw fruits or the richness of cooked fruits, these sauces will add a delightful burst of fruity goodness to your culinary creations. Enjoy experimenting with different fruits and incorporating these sauces into your favorite recipes!

TIPS:

• For the raw fruit method, adjust the sweetness of the sauce by adding confectioners’ sugar to taste. Start with a small amount and gradually add more until you reach your desired level of sweetness.
• To enhance the flavor of the raw fruit sauce, consider adding a splash of freshly squeezed orange or lemon juice, or even a fruity white wine if desired. These additions can bring a tangy and refreshing element to the sauce.
• When using the cooked fruit method, make sure to cook the sugar and butter mixture until it thickens and becomes syrupy, but be careful not to let it brown. This will help create a luscious and smooth sauce.
• Experiment with different ripe fruits according to your preference and what is in season. The cooked fruit method works well with apples, pears, bananas, and other firm fruits, while the raw fruit method is ideal for softer fruits like berries, peaches, and nectarines.
• If you want a smooth sauce without any skins or seeds, strain the cooked fruit through a fine-mesh strainer or pass it through a food mill. This step will result in a velvety texture and remove any unwanted bits.
• Serve the cooked fruit sauce warm or at room temperature to maximize its flavor. It can be a delightful accompaniment to pancakes, waffles, ice cream, or as a topping for desserts like cheesecake or pound cake.
• Both types of fruit sauces can be stored in the refrigerator for later use. The raw fruit sauce can be refrigerated for up to a day or two, while the cooked fruit sauce can be kept for up to a week. Ensure they are stored in airtight containers to maintain their freshness.
• Feel free to get creative with these sauces by combining different fruits or even adding spices like cinnamon or nutmeg to add an extra layer of flavor. These sauces are versatile and can be used in various sweet or savory applications.
• Don’t limit yourself to using these fruit sauces as just toppings. They can also be used as fillings for cakes, pastries, or crepes, or even as a sauce to accompany roasted meats or grilled poultry for a unique and fruity twist.