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Fruit Coulis and Sauces
Appears in
Published 1991
Fruits can be used to prepare the simplest and most satisfying of dessert sauces. Although they can be sweetened to taste, their natural acidity makes them an excellent accompaniment to sweet desserts. The most straightforward fruit sauces are simple fruit purées. For a slightly more sophisticated version called a coulis, the purée is strained to eliminate seeds or fragments of peel.
Purées and coulis are prepared in different ways, depending on the type of fruit. Some fruits, such as raspberries or strawberries, can be simply forced through a strainer with a ladle or wooden spoon. Other fruits, such as ripe pears and melons, will be easier to strain if they are first puréed in a food processor or blender. Some firm fruits, such as underripe pears or apples, must be stewed cooked before they are puréed or strained.