Fruit Sauce
Ingredients
Directions
Prepare
Mash the fruit in a bowl.
Sift the sugar over the mashed fruit and set aside.
If the fruit is very sweet, use less sugar.
Heat and serve
About ten minutes before serving, heat the mixture over low heat, stirring constantly.
When heated nearly to boiling, pour it around the base of the pudding on a deep platter.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ripe fruit
- Provides the main flavor and body of the sauce once mashed.
- Sugar
- Sweetens the sauce and helps it blend smoothly with the mashed fruit.
The step that matters
Heating the mixture over low heat while stirring constantly. Low heat with constant stirring keeps the sugar and fruit from scorching on the bottom of the pan. Bringing the sauce only to nearly boiling keeps it warm and smooth without breaking down its texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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