What about the sauce?
Folks must have been feeling mighty feisty last night, since I got several emails complaining that I left out the recipe for the fruit sauce. Oh, ye of little faith. Would I ever forget a thing like that? Don’t answer, it was a rhetorical question.
Fruit sauces can be easy or hard. I prefer easy, myself, especially when they’re just as good as the harder variety. The standard proportions for a simple fruit sauce are 2-1 fruit to sugar by weight, with an optional splash of lemon juice (about a teaspoon per half pound of fruit) added to preserve color. These are best made in a blender with fruit from the freezer section. Here I have about six ounces of (mostly) thawed raspberries.
I put them in the blender.
Add the sugar and juice.
Turn the machine on and…there you go:
If you want to pass the sauce through a fine mesh strainer, by all means feel free. It will give you a more velvety texture. Oh and, this also works with strawberries, pears, apricots, peaches, and probably several others that I’m forgetting just now.