Fruit Sauce
Ingredients
Directions
Prepare
Mash the ripe fruit until smooth and beat the fruit.
Sift the sugar over it and set aside.
Heat and serve
About 10 minutes before serving, heat the mixture over low heat, stirring constantly.
When nearly boiling, pour the sauce around the base of the pudding on a deep platter.
If the pudding has a center tube, fill it with the fruit sauce.
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 flavour and the smooth, pourable body of the sauce.
- Sugar
- Adds sweetness and helps balance the tartness of the fruit.
The step that matters
Heating the sauce over low heat while stirring constantly. Sugar and fruit can scorch on the bottom of the pan if left still or over high heat. Gentle, constant stirring warms the sauce evenly without burning it, and stopping at nearly boiling keeps it fresh-tasting and pourable.
“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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