Fruit Sauce

Fruit Sauce: A Flavorful Creation

Discover the art of making Fruit Sauce, a recipe inspired by Mom’s kitchen, designed to elevate your desserts to new heights. This delectable sauce is perfect for drizzling over ice cream or a sponge cake.

Ingredients:
  • 500 ml Water
  • 250 grams of Fruit mix
  • 20 ml Cornflour
  • 100 ml Glazed cherries (cut)
  • 125 ml Chopped pecan nuts
  • 50 ml Syrup
  • 50 ml Brandy
Instructions:

Fruit Fusion:
Begin by placing 500 ml of water and the fruit mix into a saucepan.
Let them simmer gently for about 10 minutes, allowing the flavours to meld and harmonize.

Thicken It Up:
In a separate bowl, mix the cornflour with a little water to create a smooth paste.
Gradually add this paste to the simmering fruit mixture, stirring diligently.
Watch as the sauce starts to thicken, becoming a luscious concoction.

Cherries and Pecans:
Introduce the glazed cherries and the chopped pecan nuts to the saucepan.
These delightful additions will add both texture and a burst of flavour to your sauce.
Continue to cook gently until the sauce reaches the desired thickness.

Sweet Syrup:
Stir in the syrup, infusing the sauce with a touch of sweetness that will complement a variety of desserts.

Brandy Bliss:
Allow the mixture to cool to the perfect temperature, and then add the brandy.
This step imparts a delightful depth of flavour that elevates the sauce to a whole new level.

Chill and Serve:
Store your Fruit Sauce in the fridge until it’s ready to be drizzled over your favourite desserts.
Whether it’s a scoop of ice cream or a fluffy sponge cake, this sauce is the finishing touch that takes your treats to the next level.

Fruit Sauce is a versatile companion to your sweet creations, imparting a symphony of fruity, nutty, and brandy-infused flavours. Savour the warmth of homemade goodness with every spoonful.
Now, it’s your turn to craft this delectable sauce and infuse your desserts with a touch of magic. Get cooking and experience the joy it brings to your table. Bon appétit!

Scroll to Top