Best Fresh Fruit Sauce Recipes

FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE

Steps:

• Combine first 4 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth. Taste and add more Grand Marnier, if desired. Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.)
• Divide fruit among 8 stemmed goblets. Top with sauce and serve.

FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE

Steps:

• Combine first 5 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth.
• Taste and add more Grand Marnier, if desired.
• Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.).
• Divide fruit among 8 stemmed goblets.
• Top with sauce and serve.
• Note: Use any fresh fruit in season that you like. It's especially good with strawberries, grapes, and blueberries.

FRESH FRUIT SAUCE

Steps:

• In a small saucepan, mix cornstarch and orange juice until smooth; stir in honey. Bring to a boil over medium heat; cook and stir until thickened, about 1 minute., Remove from heat; stir in fruit. Serve warm over ice cream. ,

FRESH FRUIT WITH VANILLA CUSTARD SAUCE

Steps:

• Scald milk in a large saucepan over medium heat (do not allow milk to boil), set aside.
• Combine eggs, egg whites, and sugar in a medium bowl, beat with a wire whisk until blended.
• Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
• Cook stirring constantly, over low heat until mixture thickens and coats a metal spoon, about 30 minutes.
• Immediately pour sauce into a large bowl, stir with a wire whisk until cool.
• Stir in vanilla and salt, cover and chill 2 hours.
• Serve over fresh fruit.

FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE

Steps:

• 1. Combine first 5 ingredients and 2 tablespoons Grand Marnier in processor.
• 2. Blend until smooth. Taste and add more Grand Marnier, if desired.
• 3. Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.)
• 4. Divide fruit among 8 stemmed goblets.
• 5. Top with sauce and serve.

FRESH FRUIT PLATTER WITH GINGER-MANGO SAUCE

Steps:

• Spoon sauce into bowl or pitcher and serve with platter of sliced fresh fruit, such as:
• Oranges
• Cantaloupe
• Kiwi
• Strawberries
• Bananas
• Serve with:
• Quartered limes
• Yogurt
• Granola

FRESH FRUIT SALAD WITH RUM RAISIN SAUCE

Steps:

• Combine fruits in a crystal serving bowl and mix gently.
• Serve with Rum Raisin Sauce.
• RUM RAISIN SAUCE: Combine sour cream, brown sugar, rum and Irish whiskey in a bowl, whisking until blended.
• Fold in raisins.
• Chill, covered for at least 2 hours.

ICE CREAM WITH RED WINE REDUCTION SAUCE AND FRESH FRUIT

Steps:

• Pour one bottle of red wine into a saucepan.
• Slice the vanilla bean lengthwise. (Do not substitue vanilla extract for the bean -- the flavor is not anywhere near the same or as good.).
• Add the vanilla bean, sugar and peppercorns and keep on a low, rolling boil until the liquid reduces to about a cup. (this will take around a half an hour).
• Remove from heat and allow to finish thickening.
• Pour sauce over sliced fresh fruit (I prefer peaches or mango) and all natural vanilla ice cream.
• The sauce will keep in the fridge for up to two weeks.

CINNAMON VANILLA SAUCE FOR FRESH FRUIT

Steps:

• Combine sugar, cornstarch, and cinnamon sticks in a medium saucepan.
• Gradually stir in evaporated milk.
• Cookover medium heat, stirring constantly, until mixture comes just to a boil and slightly thickens.
• Remove from heat and remove cinnamon sticks; stir in vanilla.
• Refrigerate for 2 hours until well chilled.
• Arrange fruit in serving dishes.
• Top with sauce and sprinkle with cinnamon if desired.
• Refrigerate leftover sauce up to 4 days.

JASON'S DELI CREAMY LIQUEUR FRUIT DIPPING SAUCE - YOU CAN MAKE YOUR FRESH FRUIT EXTRA SPECIAL WITH THIS RECIPE.

Steps:

• Whisk together all ingredients in a medium bowl until sugar is dissolved. Chill for an hour, then stir once before serving.
• If this is too sweet you can add some sour cream.

FRESH FRUIT WITH LIME SAUCE

Steps:

• Whisk together 1 cup water and cornstarch in a small saucepan.
• Whisk in sugar, rind, and juice.
• Cook over low heat, whisking constantly, 10 minutes or until thickened; cool slightly.
• Chill 2 hours.
• Combine pineapple and remaining ingredients in a large bowl, and drizzle with sauce, tossing to coat.
• Serve immediately.

DRIED FRUIT SAUCE FOR FRESH FRUIT

Steps:

• Bring water and apple juice to a boil; pour over cherries and steep for as long as possible. Sweeten to taste if need be with sugar or honey. Serve hot over ice cream, fresh fruit or cake.

FRESH FRUIT WITH DIPPING SAUCE

Steps:

• Combine sour cream, brown sugar and vanilla. Serve alongside the strawberries and grapes for a dipping sauce.

FRESH FRUIT WITH SOUR CREAM GRAND MARNIER DIPPING SAUCE

Steps:

• Combine sour cream with orange juice, Grand Marnier and orange rind. Stir in confectioners' sugar. Place sauce in a small serving bowl. Chill, covered, 1-2 hours to blend flavors. To serve, place bowl of sauce in the center of a serving platter. Surround sauce with attractively arranged fresh fruit. Use toothpicks to spear fruit for dipping. Note: This may also be presented as a salad at luncheons. Amaretto may be substituted for the Grand Marnier.

FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE.

Steps:

• 1. Combine first 5 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth. Taste and add more Grand Marnier, if desired.
• 2. Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.).
• 3. Divide fruit among 8 stemmed goblets. Top with sauce and serve.
• 4. Note: Use any fresh fruit in season that you like. It's especially good with strawberries, grapes, and blueberries.

FRESH FRUIT WITH DIPPING SAUCE

Steps:

• Combine sour cream, brown sugar and vanilla. Serve alongside the strawberries and grapes for a dipping sauce.

FRESH FRUIT SAUCE

Steps:

• In medium aucepan, comvine 1/4 cup molasses, brown sugar, and cornstarch. Mix well., Gradually stir in orange juice. Bring to a boil. Cook over medium heat for 5 minutes or until thickened, stirring constantly. Remove from heat. Add 2 tablespoons butter and orange peel, mix well. Carefully stir in fruit. Serve warm fruit over slices of gingerbread.