Dessert Sauce For Fruit Recipes
FRESH FRUIT SAUCE
I used to peel the fruits when making this sauce, but not anymore. The skins help hold the juicy summer fruit together when they are left on.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2-1/4 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, mix cornstarch and orange juice until smooth; stir in honey. Bring to a boil over medium heat; cook and stir until thickened, about 1 minute., Remove from heat; stir in fruit. Serve warm over ice cream. ,
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
DESSERT SAUCE FOR FRUIT
Here is a simple recipe that is a little out of the mainstream. (at least for me!) It is a great topping to go with any fruit but especially great with strawberries. Use it with fruit on pound cake or on top of ice cream. It's not mine per se but I'm glad to share it with you. The pepper adds just a little "kick" to it. It is a mellow sweet taste that I have given to the most discriminating taste buds and got their compliments
Provided by Richard Sebastian
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Mix the honey and balsamic vinegar.
- Taste and then add pepper to taste.
- Mix with fruit and let sit for 15-20 minutes for the fruit to soak in the flavor.
- Enjoy.
- .
Nutrition Facts : Calories 75, Sodium 3.6, Carbohydrate 19.5, Sugar 19.2, Protein 0.1
SPICY DRIED FRUIT DESSERT SAUCE
One of Julia Child's holiday tips to the readers of Parade, where she wrote a recipe column from 1982 to 1985, was to "spiffy up" store-bought mincemeat with grated apple and liquor, then heat it in a saucepan to make a rich, fragrant sauce. This is a fine idea, but almost as easy is mixing up a batch of mincemeat (minus the meat) at home. The cook can control the balance of sugar, citrus and spice and also use up all the half-empty containers of dried fruit that seem to end up lurking in kitchen cabinets. This "recipe" is entirely flexible; feel free to add orange zest, walnuts, apricots or whatever you like. The sauce will be equally good on pumpkin or sweet potato pie, ice cream or baked apples.
Provided by Julia Moskin
Categories jams, jellies and preserves, dessert
Time P1D
Yield 2 cups
Number Of Ingredients 16
Steps:
- Combine all ingredients except those to finish the sauce in a food processor and pulse until coarsely chopped; do not purée. Transfer to an airtight container and let rest at least 1 day, or up to 4 weeks.
- When ready to serve, transfer to a saucepan and add enough rum or other liquid to loosen. Heat until warm and bubbly. If desired, add black pepper to make the mixture more spicy. To make a richer sauce, whisk in cold butter 1 tablespoon at a time, to taste.
- Serve warm over ice cream, pumpkin pie or baked apples.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 16 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 17 milligrams, Sugar 56 grams, TransFat 0 grams
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