Experiments with sauces - the easiest way to transform familiar dishes and give them a new meaning. Only one French cuisine has more than three thousand sauce based broth and milk, butter and eggs, wine, vegetables, fruits and berries. Fruit sauces in this list are by no means the last place they are used for refining desserts, as well as bring in a touch of spicy hot dishes or snacks.

History and geography

Sauces and gravies from fruits and berries have appeared in ancient times, wherever grew fragrant fruit. Even before the appearance of fine French sauces based on butter and eggs as an accompaniment to dishes served fragrant fruit seasoning.

Indian thick spicy sauce chutney, cranberry sauce Russian, Scandinavian cranberry, Caucasian Tkemali and Satsebeli - many varieties of fruit sauces. In fact, even the ketchup - the most popular by far the world's sauce - is a fruit rather berry, since from a biological point of view of tomato fruit - nothing else like berries.

Fruit and berry sauces have a considerable advantage over the sauces egg-oil or milk-based: they are well kept, not stratified, and almost does not deteriorate. The ability to cook the sauce for the future, and then at the right time just to get a treasured jar and immediately make new products bored original flavor, was appreciated at all times. Because it never lost popularity of scented fruit sauces with their soft texture, bright taste and rich aroma.

Fine Desserts

Fruits are eaten for dessert, then, fruit sauces suited primarily to desserts. Delicate sweet fruit and berry puree, fresh or slightly boiled, will enrich the taste of even the most basic of sweets. Crepes and pancakes, cheese cakes and dumplings Vareniki. Do the world something tasty? Sweet casserole of cheese and cereal, toast, dumplings, and other hearty delicacies combined with sweet sauces obtained especially tasty. No worse fit fruit sauces and refined, delicate dessert - Jelly and mousse, blancmange and creams, ice cream, parfait, Sambuca and souffles.

Fruit sauces are ideal for flour, groats and curd desserts and sweets based on milk. Perfectly such gravy will be in harmony with fruit salads, or baked fruit. For example, baked apples fit apricot, cranberry or currant sauce, and a salad of exotic fruit will be particularly tasty, if it does not fill the traditional whipped cream and a refreshing citrus sauce.

Not just for sweets

It is a mistake to believe that the sauces from fruits and berries are created just for desserts. Even in ancient times the cook noticed that the sweet and sour sauce make a delicious dishes of fish, meat and poultry. Virtually all national kitchens have dishes based on a combination of meat and fruit flavors. Sometimes fruits are used for stuffing (for example, the famous goose with apples), sometimes stewed with meat, but most of the fruit is used for cooking spicy sauce. A relatively small number of such condiments to enrich the aroma and taste of the dish. Make it memorable and original.

There are many examples of this. For example, the Georgian tkemali sauce, which is made from sour plums, serves as the perfect accompaniment to a shish kebab - meat on the grill. Narsharab sauce made from pomegranate juice, perfectly suited to the sturgeon. Georgian sauce Garo also preparing garnets with the addition of walnuts and chicken soup - it is a great seasoning for grilled poultry.

Thick sauce of sour apples is perfect to fatty meat. Cranberry and cranberry sauce are good for poultry, and especially - to the game. These sauces are not only improves the taste of food, but also facilitate their assimilation. English Cumberland sauce made from black currant juice, orange and port and blends wonderfully with meat pates and pies. Finally, prepare a refreshing citrus and spicy sauces for fish and seafood, combining lemons, limes and oranges with ginger and pepper.

Cooking Tips

Prepare fruit sauce is simple: do not need to spend hours rubbing painfully ingredients or cook them in a water bath. In most cases, simply prepared fruit puree and gently boil down his or starch to thicken. Sometimes you can do it even easier to use and ready-made canned fruit sauce or syrup, but it is better to cook the sauce yourself using fresh or frozen fruit.

For dessert dishes you can prepare the original fruit and chocolate sauce. Ordinary chocolate ganache becomes particularly attractive if, instead of milk or cream, add a little orange, cherry or black currant juice. This sauce will suit virtually all desserts.

Perfect addition to fruit and become fragrant alcohol. During boiling to the fruit mash should add a spoonful or two of sweet liqueur, brandy, rum or Calvados: alcohol evaporates during cooking and delicate aroma will remain. With combinations can experiment endlessly rum perfect harmony with tropical fruits, cognac goes well with apricots and peaches.

To taste the fruit sauce, served with meat or fish dishes, was harmonious, is very carefully dosed sugar. Excessive cloying gravy can ruin the dish, so it is advisable to use sour fruit. Excessive sweetness of fruit can be reduced by adding to the sauce hot spices.

Different types of pepper Types of peppers from sharp to sweet , Mustard seeds, ginger pungent fruit sauce will not just sweet and spicy-sharp. Green mint is the perfect complement to both sweet and spicy to fruity sauces. Fruit dessert sauces accentuate the flavor cinnamon and vanilla Vanilla: sweet tenderness To spicy gravy suit cloves, coriander, garlic.

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