A Few Clever Sauces Will Elevate Fruits into Elegant Dishes

Cooks that impress me most are those who take staple ingredients and lift them into spectacle with a simple sauce. Let’s look at a marinade and a couple of creams.

Creme Fraiche – Self-thickening cream. This stores well in the fridge and can be used instead of whipped cream

• sour cream, 1-1/2 cups, (4 ounces)  
• heavy cream, 1 -1/2 cups, (4 ounces)  
• vanilla extract, 1/2 tsp  
• salt, 1/4 tsp 
• sugar, 2 TBS 

1. Whisk sour cream and heavy cream in bowl; allow to rest at room temperature for at least an hour. Refrigerate if there is time before serving. 
2. Just before serving, stir in vanilla, salt, and sugar. 

Pastry Cream – Ideal for making fruit tarts or to top off any dessert with this vegan cream. We use this in our fruit boat dessert.

• flour, 1/3 cup
• non dairy milk, 1-1/3 cups, or whole milk [I like coconut milk]
• maple syrup, 1/4 cup, or sugar 
• salt, 1/4 tsp 
• vanilla extract, 1/2 tsp 
• rum, 2 tsp, or 1/2 tsp more vanilla

1. In a small pot add the flour and a 1/3 cup of milk and stir thoroughly. 
2. Add the remaining ingredients and over medium heat bring to a simmer while continuously stirring until it thickens like loose taffy; 3-5 minutes.
3. Pour into a bowl and cover with plastic wrap that actually touches the cream. Slice a few cuts in the plastic wrap to allow the steam to escape. Refrigerate until cool; about 30 minutes. 
4. When ready to use whisk until creamy, add more milk, by the TBS., if needed to loosen up. 

Incarnato Sauce: This marmalade based sauce a flavor bomb! Marinate any variety of fruits and serve chilled.

• orange marmalade, 1/2 cup 
• orange juice, 1/2 cup 
• rum, 2-1/2 TBS 
• ginger root, 1 tsp, grated 
• salt, 1/8 tsp 
• champagne vinegar, 2 tsp [or white wine vinegar] 
• dried cranberries, 1/4 cup, [or other dried fruit, minced] 

Combine in a bowl and then use to marinate fruit or simply spoon on as a topping.