CHERRY-BERRY COULIS
When I don't have fresh fruit on hand, I like to use frozen fruit to make this versatile and easy coulis recipe. My favorite frozen fruit blend is cherry-berry, made up of sweet cherries, tart cherries, strawberries and blueberries, but feel free to use what you prefer. The coulis can be used on cheesecake, ice cream, yogurt, crepes - the possibilities are endless! Refrigerate for up to 1 week.
Provided by France C
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- Combine frozen fruit, sugar, and salt in a saucepan over medium heat. Stir to combine, and heat until fruit is thawed and just warmed through, about 5 minutes. Do not boil.
- Transfer to the bowl of a small food processor. Blend until smooth, 15 to 20 seconds.
- Strain mixture using a fine-mesh strainer, pressing solids with the back of a spoon. Stir lemon juice into the coulis and serve.
Nutrition Facts : Calories 62.1 calories, Carbohydrate 15.6 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.7 g, Sodium 66 mg, Sugar 4.2 g
CHERRY COULIS
Make and share this Cherry Coulis recipe from Food.com.
Provided by BeccaB3c
Categories Sauces
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- If cherries are fresh, cook in water to cover over medium heat until falling off the pits; drain. If caned, drain, reserving 1/4 cup of the juice.
- Place in a small saucepan with juice or water; add orange and lemon juices. Heat until warmed through.
- Press through a fine sieve into a bowl. Stir in sugar while still hot. Stir until dissolved.
- When ready to serve, reheat over low heat.
Nutrition Facts : Calories 53.2, Fat 0.1, Sodium 0.5, Carbohydrate 13.6, Fiber 0.8, Sugar 12, Protein 0.5
GRILLED ANGEL FOOD CAKE WITH GRILLED PEACHES AND CREAM AND CHERRY COULIS
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the cake and peaches: Heat a grill to medium-high heat and oil the grates with vegetable oil.
- Grill the cakes until dark grill marks appear, 4 to 5 minutes per side. Grill the flesh side of the peaches until dark grill marks appear, about 5 minutes. Set aside.
- In a cold stand mixer bowl using a whisk attachment, combine the whipping cream, mascarpone, honey and vanilla. Whip to medium-stiff peaks. Set aside.
- For the cherry coulis: In a blender, blend the cherries, champagne vinegar, dark brown sugar and 2 tablespoons water until the mixture is smooth. Transfer to a small saucepot and heat until the sugar dissolves. Strain out any solids if necessary and set aside to cool.
- In each of 4 shallow bowls, put a small puddle of coulis. Add a cake on top of that, followed by the grilled peaches and a nice dollop of the mascarpone cream. Garnish with a happy helping of crushed pistachios.
EASY CHERRY COMPOTE
This rich compote makes a perfect addition to pancakes for brunch
Provided by Good Food team
Categories Afternoon tea, Breakfast, Condiment, Dessert, Treat
Time 1h5m
Yield Makes 3 x 450g jars
Number Of Ingredients 4
Steps:
- Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.
- Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it's ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.
Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
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EASY CHERRY COULIS FRUIT SAUCE - ON TY'S PLATE
From ontysplate.com
Reviews 1Category DessertCuisine AmericanTotal Time 25 mins
- Place pitted and halved cherries into a small saucepan with water, sugar and lemon juice. Bring mixture to a boil over medium heat. Cook until cherries are soft (about 5 minutes). Add the almond extract and turn off the heat.
- Remove cherries from the heat, transfer to a blender or food processor and purée, scraping down the sides if needed. Strain through a fine-meshed strainer to ensure a smooth sauce. Refrigerate the coulis covered for up to 3 days.
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