Fruit Sauce / Sos de fructe

Directions

1. Clean, peel, core etc. and chop fruit (as needed depending on the fruit you use).

2. In a small bowl, combine sugar and cornstach – mix well.

3. In a heavy bottomed sauce pan or double boiler* combine fruit, sugar mixture. Let sit for 2-4 hours to release juices in the fruit (optional – if you don’t want to do this, add fruit juice).

4. Gently heat the fruit mixture – stirring frequently. Cook over a very low flame, stirring constantly until sauce thickens. Add a bit more juice is necessary.

5. When sauce is ready, add lemon juice, taste and add more sugar if needed. Remove from heat.

                                                              

Notes: Fruit Sauce can be served hot or chilled. It’s super with ice cream, over cake, pudding or Simple Custard**.

 

Variations: This sauce is good made with most types of fruit or berry, including: strawberries, cherries, plums, raspberries, blueberries, peaches, nectarines, rhubarb etc. You can add a bit of cinnamon or other spice for a different flavor. You can also replace the lemon juice with wine or liquor.

 

Substitutions:  Sugar/Honey. Cornstarch/Flour.

 

References: *Info about constructing a DOUBLE BOILER can be found in the Food & Cooking Tips section. **See the Simple Custard recipe