Saturday, April 7, 2007

Berry Coulis

You could do just about anything with this, and it would still taste great. Use any berries you like, or a combination. Use different liqueurs to jazz up up : cognac, brandy, amaretto, Frangelico, etc. You can do an uncooked version of this by throwing all the ingredients into the blender and then it's ready to go. I like to do that with fresh strawberries in the summer. If you want this one smooth, puree in a blender after. And, if you want the sauce thicker, throw in a little cornstarch, stir and add until you have the consistency you want.

This is great with just about anything, ice cream, chocolate torte, brownies, meringues..etc.

2 cups quartered hulled strawberries (about 12 ounces)
3 tablespoons water
3 tablespoons sugar
1 - 2 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional)
2 tablespoons liqueur (optional)

In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Turn off burner; add liqueur and cool. Store in a sealed container in the refrigerator for up to 1 week.


Greg Davis said...

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Mike Eberhart said...

Sounds wonderful.
One of my book owners wrote to tell me how they really loved a berry coulis with the chocolate-buckwheat torte. I too really love that type of thing with any dark/semi-sweet chocolate dessert. mmmmmm.

Slacker Mom said...

Mike - I can hardly wait for fresh strawberries to make it, and I will have to check out more of your recipes...buckwheat in there sounds so interesting! Gotta love all the new things this diet introduces us to!

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