Basic Fruit Sauce

A few years back, I made a New York style cheesecake from Cook's magazine.  The cheesecake was delicious, but what was the most useful was the Strawberry Sauce recipe that was also included.  Since I don't like strawberries (yah...I know crazy me), I have adapted this basic recipe and used it with raspberries and peaches.  I think it would work for almost any fresh fruit.  So here are the basic steps.  Feel free to adapt to other fruits and let me know how they turn out.

Basic Fruit Sauce

Wash, peel and cut up fruit as necessary. Place fruit in small bowl and mix with 1/4 cup sugar and pinch of salt.  Stir and let sit for 30 minutes.

Take 1 cup of jelly, jam or preserves in the same flavor as your fresh fruit and process in your food processor for 8-10 pulses.  Pour processed jelly, jam or preserves in a sauce pan and heat until gently boiling.  Continue to boil until white foam no longer appears (about 15 minutes).  Remove from heat and add 2 tablespoons of lemon juice.  Stir.  Pour on to fresh fruit, mix well.  Let cool and serve with cheesecake, ice cream, pound cake etc. 

This is a delicious dessert that is easy to keep in your head when you are running through the store.  Fruit, jelly, lemons and vanilla ice cream...check. 

I always get great reviews.  Looks harder then it is.  Enjoy!