Fruit is a mainstay of the food world. Like lots of other food groups though, different foods within it have drastically different appearances, flavours and textures. It often helps to lift a dish with a sense of freshness and sometimes a tartness or tang, like lemon sauce on top of a very rich cheesecake. However, it can be intimidating knowing what to do with fruit when cooking or baking, especially if you’ve never worked with it before.
This ‘recipe’ is for a fruit sauce that can be used with any fruit but is also extremely easy to tailor to each individual’s preference that can be used with a plethora of dishes, for example scones which I personally love to pair with this sauce.
ALL YOU NEED FOR THIS SAUCE IS:
- • Fruit (as many different kinds as you want) • Cornflour
- • Additional spices and flavouring
- • Saucepan
You can really use any fruit you want. I’ve personally enjoyed cherries, raspberries, blueberries, mangos and combinations thereof. You can make a more traditional strawberry sauce or you can make a fruit cocktail of unconventional fruit pairings. Make sure to chop up your fruit into small pieces about the size of a blueberry so anything that size or smaller can be left as it is. This recipe can also be done with frozen or unfrozen fruit although it will take longer if the fruit is frozen.
First, place the saucepan on the hob and turn it to a medium heat. Put all the fruit you want to use into the saucepan – I would recommend at absolute most filling the saucepan half full of fruit but even then you probably would want to use less unless you’re cooking for a lot of people. From now on, the fruit will need semi-regular attention and stirring to make sure none of the fruit burns. Next, put two tablespoons of cornflour in a small bowl and add a little bit of cold water, then mix. You can use anything to mix it but I admit I take the manual approach and use my finger so I can make sure that the cornflour is dissolved in the water which usually takes about 3 seconds of mixing. After this, add the mixture to the saucepan. The cornflour is this recipe’s prime ingredient because it’s what makes the sauce thicker. Without it, you’ve got warm fruit with juice.
From this point forward, the recipe is basically in your own hands. After adding cornflour, the liquid coming out of the fruit should start to thicken slowly but surely. If after 10/15 minutes, you don’t think it’s thick enough then repeat the cornflour mixture step – depending on the fruits you’ve used you might have to do this 3 maybe even 4 times. The consistency I personally like is when you can wipe your finger on the back of the wooden spoon and it leaves a clear line. Sugar is also something you have to decide for yourself. For example, I once made a blueberry sauce that I found needed a lot more sugar than what I usually put into my previous fruit sauces. Tasting is key! I also recommend adding spices and seasoning like cinnamon.
This sauce can really be anything you want it to. You could add less cornflour and make it something to drizzle over a dessert. You could really thicken it up so it’s almost like a jam. You could serve it warm with fresh scones or you could refrigerate it and later spread it over toast. You could cut the fruit up less, or you could chop it up into incredibly fine pieces to make something much smoother.
If you really wanted to change the base recipe, you could try making something akin to a cherry and chocolate sauce by grating chocolate into the saucepan toward the end of the recipe.
I am no confectioner and I really struggle sometimes in making food that doesn’t amount to mixing everything together and putting it in the oven for half an hour because I get over-stressed but this is one of the few recipes that I can whip out of my back pocket and use with any fruit I have in the kitchen. It’s a multi-purpose fruit sauce perfect for when you have leftover fruit you’re unsure of what to do with.