Here’s one classic sauce that is very simple to make and a great way to dress up many types of desserts. Serve the coulis with cheesecake, pound cake, ice cream, chocolate tortes and cakes, dessert souffles, pancakes, French toast, waffles, or crêpes. I even like to stir some into plain Greek yogurt for an afternoon snack. The ripeness of the fruit will affect the sweetness of the coulis making the exact amount of sugar in this recipe variable. Start with 5 tablespoons, then add more if you prefer a sweeter coulis.
One Year Ago: Peanut Butter Dog Biscuits
- 12 ounces fresh raspberries (or thawed if frozen), or blueberries, blackberries, or strawberries (fresh strawberries hulled and sliced, if using)
- 1/4 cup water
- 5 – 7 tablespoons granulated sugar
- 1/8 teaspoon table salt
- 2 teaspoons lemon juice
- In medium saucepan, bring berries, water, 5 tablespoons sugar, and salt to a bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer.
- Transfer mixture to blender or food processor and puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with a spoon to extract as much puree as possible. Discard seeds. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.)
Yields: 1 ½ cups
Prep Time: 10 minutes
Source: Cook’s Illustrated, May 2003