Raspberry Chambord Coulis Sauce

By Foodiewife

Say what! You've never made a coulis sauce (pronounced coo-lee)? It's a very simply thing to do-- it's pureed fruit. I make raspberry coulis sauce, fairly often. I love it on ice cream, custards, and it's a key component for making peach melba. You don't have to add the Chambord (raspberry liqueur), but it's a nice extra touch.

Ingredients

• OPTIONAL:
• 2 half-pints raspberries, fresh or frozen
• 1/2 cup sugar
• 1/2 cup water
• Zest of one lemon
• 2 tablespoons Chambord liqueur

Details

Servings 1
Preparation time 10mins
Cooking time 20mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

If using frozen raspberries, there is no need to thaw them. Rinse with water and place into a saucepan. Add the water, sugar and lemon zest. Cook for 5 to 10 minutes.

If you have an immersion blender, this makes pureeing the cooked fruit much easier. Otherwise, use a masher or a food mill.

Using a fine sieve, pour the pureed fruit about a cup at a time. Stir and push the sauce through, to sift out all of the seeds. This takes a few minutes, but it is worth the effort.

Return to the saucepan on low heat. Add 1 to 2 Tablespoons Chambord liqueur, if you are using it. It's not essential, and the alcohol wears off.

I like my coulis sauce to be thicker, so I use an emulsion of 2 tablesppons Clearjel (or cornstarch), thinned with a little cold water and whisked until it's smooth. Slowly whisk this in to the fruit puree, over low heat, until it is thickened.

Remove from heat. Store in an airtight jar. I like to store my coulis sauce in a squeeze bottle, which makes decorating desserts a lot of fun and much easier.