A coulis is a dense sauce – a rich, thick, and flavourful sauce. My version is sweet but tart.
Uses:
- I use it on fruit salads, or just plain fruit like cantaloupe, watermelon or apples & bananas.
- Try a bit of coulis on real strawberry ice cream topped with blueberries.
- Could also be used on certain meat dishes.
I used some of the plums from our fruit salad plum tree (yes, there is such a thing) and blackcurrants from our bush. I’m just going to tell you the ingredients, but I will leave it to you to decide on quantity of each item.
Ingredients
- Fruit: Plums and Blackcurrants
- Spices, just a touch: allspice, ground cloves, ground cumin
- Herbs, to taste: basil & mint
- Lemon juice
- Balsamic vinegar
- Sugar, to taste
- Montreal Spice, a touch
- Liquid: apple juice & a bit of water
Directions
- Place your fruit and a bit of water into a small saucepan over medium heat.
- Heat the mixture for about 5 minutes until the fruit softens, releases its juices, and begins to simmer. Use a fork to break down the fruit just a little.
- Add the apple juice ( depends on how much you want to thin it down).
- Keep tasting while you add all the rest of the ingredients including the spices, herbs, sugar, balsamic, lemon juice, etc.
Let it cool & refrigerate, tightly covered.
Will keep for a number of days in the fridge.