Use this sauce instead of ice cream to enhance everyday desserts.
Makes 6 servings (1 3/4 cups or 425 mL each)
Serving suggestions with Vanilla Sauce
Fruit Cups with Vanilla Sauce: Divide 3 cups (750 mL) fruit and berries evenly among 6 cookie cups (sponge cake shells, tart shells or meringue shells may be substituted). Spread a small amount of Vanilla Sauce on each dessert plate. Place a filled cookie cup in center of each plate. Spoon remaining sauce over each serving.
Crepes with Fruit and Vanilla Sauce: Fill crepes with seasonal fruits or berries; roll, top with Vanilla Sauce.
Raspberry Coulis with Vanilla Sauce: These two sauces can be used in compliment, side by side, to accompany cakes and desserts.
2 cups (500 mL) unsweetened fresh or frozen raspberries
2 tablespoons (30 mL) sugar
2 teaspoons (10 mL) cornstarch
2 tablespoons (30 mL) raspberry liqueur or juice
In small saucepan cook raspberries over medium heat until soft. Combine sugar and cornstarch; stir into raspberries, mixing well. Cook over medium heat about 5 minutes or until thickened and bubbly, stirring constantly. Strain sauce through sieve; stir in raspberry liqueur.
Makes 3/4 cup (175 mL) sauce.