SWEET SAUCES: Here is a collection of fresh fruit sauces that can be used to serve with ice creams or other desserts.

PEACH SAUCE:

 

 

1 lb. fresh peaches                                                      

2/3 cup water

juice of ½ lemon                                                         

3 ½ tbsp. sweet white wine     

½ vanilla bean or 1 tsp. vanilla extract            

6 tbsp. sugar

 

 

 

Blanch peaches in a pan of boiling water for a few seconds. Cool slightly, then peel off skin. Half peaches and remove stones. Cut peaches into slices.  

 

In a saucepan, bring sliced peaches and the rest of ingredients to a boil. Simmer 1 to 2 minutes. Let cool. Remove vanilla bean if using, puree the peaches then strain the sauce.

 

 

 

BLACKCURRANT SAUCE:

 

 

 

 

7-8 oz. black currants or blueberries                              

1 tsp. cassis (black currant liqueur)

sugar to taste                                                               

lemon juice to taste.

 

 

 

Cook black currants or blueberries with a little sugar over low heat until softened. Mash with a wooden spoon until pureed. Pass through a sieve. Add cassis and lemon juice to taste.

 

 

 

 

 

 

CHERRY SAUCE:

 

 

 

7 to 8 oz. fresh cherries, stoned                                                     

4 tbsp. sugar

7 tbsp. water

 

 

 

In a saucepan, bring the cherries, sugar and water to a boil. Cook over medium heat until softened. Transfer to a blender and puree until smooth. Pour through a sieve before serving.

 

 

 

 

 

 

PINEAPPLE SAUCE:

 

 

 

1 ¼ cups ripe pineapple chunks                                  

½ cup + 2 tsp. sugar

1/3 vanilla bean                                                          

1 ¼ cups Malibu liqueur

1¼ cups dark rum

 

 

Dice the pineapple and reserving the juice. 

 

Heat sugar together with vanilla bean in a heavy saucepan over low heat until it forms a pale caramel. Carefully and gradually add the rum and Malibu liqueur, together with pineapple pieces and juice, stirring constantly.

 

Transfer to a bowl and let cool before serving.

 

 

 

 

 

 

RED FRUIT SAUCE:

 

 

 

½ cup strawberries                                                      

¼ cup raspberries

2 tbsp. redcurrants                                                      

6 tbsp. sugar

¼ cup boiling water                                                    

½ cup cold water

 

 

 

Put berries in a blender and blend until smooth. Pass through a sieve into a large bowl, set aside.

 

Dissolve sugar in boiling water. Add cold water and stir well to make into syrup. Add syrup into fruit puree to make into fruit sauce.