Best Fresh Berry Sauce Recipes

FRESH BERRY TART WITH CHAMBORD SAUCE

Steps:

• To Make Tart Shell: Roll out one sheet of puff pastry, and cut into a 6 x 14 inch rectangle. Place on a baking sheet. Cut 1 inch strips from scraps to trim the edges with. Brush cold water along a 1 inch border on each edge of the rectangle, and set strips on top to frame the edges. Beat 1 egg, and brush onto surface of pastry. Chill until firm, about 15 minutes; this is an important step.
• Heat oven to 400 degrees F (205 degrees C). Bake shell in preheated oven until it is starting to brown, around 10 minutes. Remove pastry from oven, and reduce heat to 375 degrees F (190 degrees C). Press base firmly with back of a fork to collapse it. Return to oven, and bake until golden, around 8 minutes. Transfer to rack to cool. This can be made up to 2 days in advance; store at room temperature in an airtight container.
• To Make White Chocolate Custard: Heat milk on medium heat in heavy saucepan, stirring, until it comes to a boil. Remove from heat. Add vanilla bean to milk, cover, and steep for 10 minutes. Remove vanilla bean. Meanwhile, whip yolks with sugar until thick and light colored. Whisk in flour. Gradually stir hot milk into the yolk mixture, stirring until smooth. Pour into the sauce pan. Bring to a boil over medium heat, whisking constantly, until it thickens. Lower the heat. Continue cooking the pastry cream, whisking constantly, until it softens slightly; this should take about 2 minutes. Remove from heat, and fold in white chocolate. Transfer pastry cream to small bowl, and cover with plastic wrap. Unwrap when cool, and add creme de cacao. This can be made 1 day in advance; cover and refrigerate until needed.
• The Chambord sauce can be made up to 2 days in advance. Puree the defrosted raspberries in a blender. Strain to remove the seeds, and stir in 3 tablespoons Chambord liqueur. Keep refrigerated.
• When you are ready to assemble the tart, make the glaze. In a saucepan, melt preserves over low heat. Remove from heat, and stir in 1 tablespoon liqueur. Use while warm.
• This tart is best if consumed within 3 to 4 hours of final assembly. Brush bottom of tart with glaze, and sprinkle with half of the chopped almonds. Spoon custard into pastry shell, and smooth. Arrange fresh berries over top of custard, and brush with glaze. Sprinkle remaining almonds on top. Chill until ready to serve.

JILL'S BLUEBERRY COULIS (FRESH BERRY SAUCE)

Steps:

• Put 1 pint blueberries in food processor, sugar and lemon juice. Strain, press on solids to drain excess juice. Add additional sugar and lemon juice to adjust to taste. Refrigerate. Serve at room temperature. If too thick, add a few drops of water. Stir in 1 pint whole fresh berries immediately before topping dessert.

FRESH BERRY SAUCE

Steps:

• Wash the berries well. Use small berries such as blueberries or raspberries whole; remove hulls and chop strawberries into approximately 1/2-inch chunks.
• Combine the berries in a medium-size saucepan with the apple juice. Bring to a simmer, cover, and cook gently until all the berries have softened and burst, 5 to 10 minutes.
• Dissolve the cornstarch in 1/4 cup cold water. Stir slowly into the berry mixture and simmer until it has thickened, about 1 minute. If you'd like the sauce to be sweeter, stir in the optional brown sugar to taste. Let cool to room temperature before serving.
• nutrition information
• Calories: 28
• Total Fat: 0g
• Protein: 0g
• Carbohydrate: 6g
• Cholesterol: 0mg
• Sodium: 1mg

GRAND MARNIER MOUSSE WITH FRESH BERRY SAUCE

Steps:

• Beat egg whites with a pinch of salt to soft peaks. Gradually add 4 tablespoons sugar and beat until stiff. Whip cream with remaining 2 tablespoons sugar until stiff. Stir Grand Marnier into whipped cream, then fold into egg whites. Chill. For the sauce, puree and strain the berries. Season to taste with sugar and Grand Marnier. Serve with chilled mousse.

APPLE STRUDEL WITH FRESH BERRY SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Combine the apples, raisins, brown sugar, cinnamon, and nutmeg in a baking dish. Bake until the fruit is tender, about 15 to 20 minutes. Remove from the oven and allow the mixture to cool. Increase the oven temperature to 450 degrees F.
• Lay the 3 sheets of phyllo in a stack on a large nonstick baking sheet. Mound the fruit mixture in a row running along 1 of the short sides of the phyllo, leaving about 1 1/2 inches empty around the apples on the sides. Fold the close short side over the apples and fold in the long sides. Roll the phyllo and filling over onto itself to form a strudel roll. Place the roll seam side on the baking sheet. Brush the top of the strudel with the butter. Score the strudel with a sharp knife to mark the 6 portions.
• Bake to a golden brown, about 10 to 15 minutes. Allow to cool for 10 minutes, then cut into portions. Decorate 6 dessert plates with the berry sauce and top with the pieces of strudel. Dust with a sifting of the confectioners' sugar, if using, and serve.
• Combine all the ingredients in a blender. Puree until smooth. Push through a fine sieve to remove the seeds. Use as directed.

SHAVE ICE WITH FRESH BERRY SAUCE

Steps:

• Put berries and sugar in a saucepan over medium heat. Bring to a simmer, stirring to dissolve sugar. Simmer for about 5 minutes, until sauce has thickened slightly. Cool thoroughly.
• For each serving, pile about 1 cup shaved ice into an ice cream glass. Spoon 2 to 3 tablespoons sauce with berries over the top.

FRESH BERRY DESSERT SAUCE

Steps:

• Combine all the ingredients in the bowl of a food processor and pulse about 10 times. The sauce should be coarse, with small chunks of berries. Chill for 30 minutes before serving so the flavors can marry. The sauce is best used within 24 hours.