Fruit Sauces

Curd

A curd is creamy and fruit based, with citrus and berry flavors being the most popular. Made from fruit juices, eggs, butter, and sugar cooked in a process similar to crème anglaise, curds can be thick, pourable sauces or spreads. They are traditionally used as a spread for scones. Curds are also used as a filling or topping for tarts, pies and cakes.

Fruit Sauces

Fruit sauces pack a lot of flavor yet involve little effort. Take this strawberry sauce for example; all you need to do is process either fresh or frozen unsweetened strawberries, along with a little sugar, until smooth. Then add a few drops of lemon juice to bring out the strawberry's flavor. It stores for up to a week in your refrigerator or for a month in your freezer.

It can be used as a filling for cakes and roulades, either alone or added to confectioners' frosting, whipping cream, or pastry cream.

Fruit Compote

Compote is the French name for stewed fruit. A compote can be made with either fresh or dried fruit(s). A fruit compote may not be the main component of a dessert, but it plays a strong supporting role. For example, fruit compote can be used as a filling for turnovers or layer cakes, or as a topping for cakes or tarts. Spoon it over ice cream for a strawberry sundae. Stir into whipped cream or custard to make a fruit fool. Serve it with scones and Devon cream. Alternatively, replace the Devon cream with whipped cream to make fruit shortcakes. It makes a nice breakfast when stirred into plain yogurt, spread on toast, or served with pancakes or waffles.