Royal Sauce
Ingredients
Directions
Prepare the sauce
Prepare a pint of rich custard.
Color the custard a pale pink.
Soak the mixed crystallised fruits in enough liqueur and sherry to cover them for several hours.
Chop the fruits into very small pieces.
Add the fruits to the custard and mix well.
Chill
Chill the sauce in the refrigerator or an ice cave for an hour before serving.
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
- Rich custard
- Forms the creamy base of the sauce, giving body and smooth texture.
- Mixed crystallised fruits
- Adds chewy texture and concentrated sweetness that softens as it soaks.
- Liqueur
- Soaking the fruit in it adds aroma and flavour to the sauce.
- Sherry
- Soaking the fruit in it adds a nutty, wine-based flavour to the sauce.
The step that matters
Soak the fruit fully. The fruit must be covered and soaked for several hours so it plumps and absorbs the liqueur and sherry. Dry or under-soaked fruit stays hard and tastes harsh, and it will not blend evenly into the custard.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.