Strawberry
Sauce (Pur?) is a delicious blend of pureed strawberries and sugar. Fruit sauces pack a lot of flavor yet involve so
little effort. Take this strawberry sauce; 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 and your done. It stores for up to a week in
your refrigerator or for a month in your freezer.
While fruit sauces
are not commonly made and used by home cooks, pastry chefs have long valued
their versatility and their ability to transform even the simplest dessert into
something special. Take a slice of cheesecake or a rich chocolate torte and
drizzle over a little strawberry sauce, and you will be amazed at how much
better it looks and tastes. Or, for an easy weeknight dessert that your kids will love,
just pour it over a bowl of ice cream or make a strawberry milkshake.
It is also wonderful when folded into some whipped cream for a Fruit Fool,
or as part of an Eton Mess. It can be used as a filling for cakes and roulades, either alone or added
to Confectioners' frosting, whipping cream,
or
Cr?e Patisserie.
If you decide to
use fresh strawberries to make this sauce, you need to buy strawberries that are
at their prime. Look for
bright red berries that are fragrant, plump, firm,
uniformly sized, and with no white or green "shoulders" at the stem end. There
should be no soft spots, bruising or mildew. The green leaf-like cap or hull
should still be attached and it should not be brown or wilted. Always check the
underside of the container to make sure there are no squashed berries or red
juice (sign of overripe berries). Also, since strawberries are a delicate fruit they do not
store well. If not using immediately store in a single layer on a paper
towel-lined tray in the refrigerator for a couple of days. Do not wash or remove
caps before storing as strawberries absorb moisture. Immediately before using
quickly wash berries (do not soak), with caps still intact, so the berries will
not fill with water which, dilutes the flavor of the strawberry.
Place the unsweetened
frozen strawberries in a large bowl
and thaw. This may take a few hours. Once thawed, put the strawberries and
their juice
in the bowl of a food processor or blender and process the berries until they are pureed. Pour
the puree
into a 2 cup (480 ml) measuring cup. You
should have about 1 1/4 cups of puree. Add 1/4 cup (50 grams) of the sugar to start and stir until the sugar dissolves.
Taste and add more sugar if needed. Can also add a little lemon juice to
taste.
Store covered in the
refrigerator for one week. The sauce
can also be frozen.
Makes approximately 1 1/4 cups (300
ml).
Strawberry Puree:
1 - 20 ounce bag (570 grams) of frozen
unsweetened strawberries or 20 ounces of fresh strawberries
1/4 - 1/3
cup (50 - 65 grams) granulated white
sugar, or to taste
Arkell, Reginald. Old
Herbaceous. New York: The Modern Library, 2003. page 66-7.
The Staff of the Liberty Hyde
Bailey Hortorium, Hortus Third A concise dictionary of plants cultivated in
the United States and Canada, New York: Macmillan, 1976.
Beranbaum, Rose
Levy. The Cake Bible. New York: William Morrow and Company, Inc.,
1988.
Davidson, Alan.
The Oxford Companion to Food. Oxford: Oxford University Press,
1999.
Ferrary,
Jeannette, and Fiszer, Louise. Sweet Onions & Sour Cherries. New
York: Simon and Schuster, 1992.
Grigson, Jane.
Fruit Book. London: Penguin Books, 1982.
Kiple, Kenneth
F. and Ornelas, Kriemhild Cone?/span>,
The Cambridge World History of Food. Cambridge, Cambridge
University Press, 2000.
Mariani, John F.
The Dictionary of American Food & Drink, New Haven and New York:
Ticknor & Fields, 1983.
Whiteman, Kate.
The New Guide to Fruit. New York: Lorenz Books, 1999.
s
Top
25 Recipes of 2008*
*Top 25
Recipes based on actual site traffic from January 1 to
December 31, 2008.
Machine
Translations are provided by an automated service and the accuracy of the
translations are not up to the standards of human translation. Machine
translations are provided for use by people with little or no English
skills. We recommend that people proficient in English use the English pages
rather then the machine translated pages.
Use of materials on Joyofbaking.com is
entirely at the risk of the user and Joyofbaking.com, Stephanie Jaworski or
Rick Jaworski
will not be responsible for any damages directly or indirectly resulting
from the use.
This
website and the contents are not endorsed or sponsored by the owner
of the "Joy of Cooking" series of books or its publisher Simon & Schuster,
Inc.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.
Page loading ... Please wait.
