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
• Pastry Cream
• Incarnato Sauce
• Blueberry Sauce
• Pineapple Sauce
• Berry Puree
• Strawberry Sauce from Freeze Dried Fruit

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. 

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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 flour and a 1/3 cup milk and stir thoroughly
2. Add 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

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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.

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BLUEBERRY SAUCE – This is excellent as a Greek yogurt topper, with some chopped nuts

berries, sugar, salt, corn starch

1. Bring 3 cups frozen berries* to a simmer along with 2 TBS sugar, and 1/4 tsp salt
2. Simmer for about 10 minutes and adjust for sweetness
3. Add 1 tsp cornstarch mixed with 2 tsp water to the berries while stirring
4. Use a potato masher and coarsely mash
5. Store in fridge

Note: if using fresh berries and 1/2 cup water while simmering

PINEAPPLE SAUCE – Follow the Blueberry Sauce recipe, but use 3 TBS brown sugar, add a pinch of allspice, and 1 tsp vanilla extract

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BERRY PUREE  Makes 1 cup 

FRUIT: raspberries, strawberries, or other in-season berries 

• berries – 1 cup, fresh or frozen, puréed 
• liqueur – 2 TBS, Cointreau, or Grand Marnier, or other fruit liqueur
• maple syrup – 1 TBS

INSTRUCTIONS: –In a blender combine all. If you wish, you can pass through a fine sieve to remove any seeds. 

STRAWBERRY SAUCE FROM FREEZE DRIED

Straight out of strawberry fields forever! You won’t believe how pure and simple this sauce becomes. Consider any freeze dried fruit: they easily puree in a blender.

INGREDIENTS: Makes 1 pint

• strawberries, freeze dried – 1 oz
• water – 1 cup
• sugar – 2-4 TBS, start at the low end and taste to adjust
• sea salt – pinch
• vanilla extract – 1/4 tsp
• vodka – 1 tsp [optional]

Plase all in a blender and puree. Keep refrigerated.