Fruit Sauces

There are two basic categories of fruit sauces: coulis, which is a smooth puréed mixture made using either fresh or frozen fruit; and compote, which is a chunky mixture made using dried, fresh, or frozen fruit. Both types of sauce may be cooked or uncooked. However, coulis are typically cooked or heated only slightly to facilitate the full incorporation of sugar. Compotes, on the other hand, may be simmered for a period of time to infuse flavors, soften dried fruits, or reduce liquids.

It is important to remember to select the highest quality fruit available. Only the ripest, most flavorful fruits will yield a good-quality sauce. Fruit must be tasted to be evaluated for flavor and sugar content so that any formula can be adjusted as necessary to achieve the desired sweetness.