Sometimes you need a nice fruity sauce or compote to go with a dessert. This weekend I made a vanilla cheesecake and decided to make both raspberry and blueberry sauces to go with it. I made them the day before and they ‘gelled’ quite a bit in the fridge overnight to give a set texture. I have adjusted the recipe here to use a bit less cornflour so that the sauce will be a bit looser than my picture.
You can use any fruit – I think frozen fruits work quite well – I used frozen raspberries and frozen blueberries separately, but you could mix them, and you could also use mango, peach, cherries, blackberries, strawberries or other fruit.
You need (for a small bowl of sauce – enough to accompany 6 dessert portions):
1 cup of fruit (frozen or fresh) chopped and peeled, seeds removed
1/4 cup water
1/4 cup of caster sugar
1 tablespoon of lemon juice
the zest of half a lemon
1/2 teaspoon of vanilla essence
1 teaspoon of cornflour mixed to a loose paste with a little water
Place the fruit in a saucepan with the water, sugar and lemon juice and bring to the boil. Boil gently until the fruit breaks down a little and softens.
Add the cornflour mixture and boil a little faster until it thickens. Stir in the lemon zest and vanilla and remove from the heat when the desired thickness has been achieved.
Serve warm or cool and store in a refrigerator in a covered bowl.