Yield: Yields about 2/3 cup.
The simplest and most adaptable of dessert sauces. Spoon onto ice cream; drizzle across plain cakes and pastries; pair with fruit tarts and chocolate desserts.
Other fruit sauces: Use other ripe berries (such as strawberries or blackberries) or any other soft, ripe fruit (such as peeled and pitted peaches or mangos, or peeled kiwis) in place of the berries.
Add brandy: Add a splash of a complementary fruit brandy, such as Kirsch or Poire William, to the finished sauce.
Fruit fool: This is more a mousse than a sauce, but it can be used to top cakes, shortcakes, and fresh fruit. Whip 1/2 cup chilled cream until it forms soft peaks. Fold in the fruit coulis. Serve loose as a sauce or chill to firm slightly.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?