Raspberries and blackberries make delicious and versatile sauces. But their flavor is quite pronounced, so you must be careful the sauce does not overpower the dessert. Generally, the lighter the dessert, the more sparing you should be with the sauce, I usually use frozen berries for sauce, even in summer. They are a lot less expensive. If you have crushed or less-than-perfect fresh berries, by all means use them.
Purée the berries in a food processor until smooth. Strain through a medium-mesh sieve, discarding the seeds. There should be about
The sauce can be made 2 days in advance.
© 2006 Emily Luchetti. All rights reserved.