Fruit Dessert. An Easy to Make Recipe that uses Fruits.

Cooking Berry fruits in a Saucepan to make Fruits in Sauce

photo of berry fruits cooking in a saucepan these are from a frozen mix which includes cherries and grapes.
photo of berry fruits cooking in a saucepan these are from a frozen mix which includes cherries and grapes. | Source

Make a fruit dessert to use in different ways.

A quick,easy and healthy recipe idea made with fresh or frozen fruits. You can eat this recipe idea in a variety of ways and also vary the fruits that you make it with.

If you just want the recipe ideas they are at the bottom of this page.

This recipe requires only three ingredients the fruit of your choice, which can be fresh berries or a bag of frozen mixed berries like fruits of the forest berries or raspberries then you just need to add sugar to sweeten it to your own taste and you might need a small amount of liquid - just to stop the berries sticking to the pan, not too much to start with as different fruits have their own liquid/juice and some will cook up in more or less their own fruit juice.

You cook this fruit dessert in a saucepan and you can serve it hot or cold, the choice is yours.

If you cook too much of this fruit dessert you can cool it and store it in the fridge to eat later. The cooked fruits make a nice addition to use in your breakfast if you have yogurt, museli or oatmeal/porridge.

In summer this fruit dessert is nice served cold with ice cream and in winter it is delicious hot with vanilla custard. Other ways to serve this dessert make it a healthy option it can be served with a spoonful or two of Greek style yogurt. A more wicked version would be with clotted Devon cream or a rich pouring cream or use this fruit dessert as a fruit base with a sponge cake mixture cooked on top of it.

This cooks up nicely with a selection of fruits such as mixed blackberries and raspberries, but you can make it with one type of fruit if you prefer it. Blackberries or raspberries go well with when cooked up with a peeled and sliced apple added.

Prepare whatever quantity you want either enough to eat at one sitting or make extra to put some in the refrigerator for another day.

If you grow your own fruit this recipe is a good way to combine small quantities of different fruits together to make a useful dessert. It is easy, if you have small batches of fruit - mix them together a handful of blackcurrants or redcurrants will go well tossed in with other fruits.

Ideas for cooked fruits in sauces - variations and fruit dessert ideas

'Garden Fruits' Dessert Sauce.

  • Use Redcurrants, blackcurrants,raspberries (you can substitute other berries if you wish).
  • Prepare the fruit. Remove any stalks and stems if using fresh fruit. Peel apples and remove core and pips.
  • Place the fruit in a stainless steel saucepan.
  • Add enough sugar to sweeten, start with a small amount as you can always add a little bit more if necessary. You can substitute other ways of sweetening if you wish, like honey, if what you are using as a substitute is better added after cooking leave that stage until later.
  • Add about 2 tablespoons of water, but use more if you are cooking lots of fruit a once. Frozen fruits might need less liquid.
  • Slowly bring to the boil, if the fruit and sugar are starting to catch in the pan add a bit more water. Stir your fruits gently from time to time.
  • Simmer for about 5-10 mins. [how long will depend on the moisture content of the fruit and the quantity you are cooking as well as the type of fruit being cooked up].

You will end up with cooked fruit in a richly coloured fruit sauce.

  • If you want the fruit sauce thicker cook it for a bit longer over a low heat until the fruit sauce is the thickness you want it to be.
  • The amount of whole berries in the sauce will depend on how long you cook it for the longer it is on the heat the less 'structure' and the more 'saucey' rather than 'compote texture' the fruits will be.

If you want a really smooth fruit sauce you may wish to push the cooled cooked sauce through a nylon sieve, however I have never bothered with this as I like texture in my food rather than a smooth sauce. This can be a useful technique for people who like the flavours of raspberry or blackberry but dislike the pips they have, you might need a fine mesh sieve to catch the pips and hold them back.

Ten Ideas for variations for a fruit sauce.

  1. Use honey to sweeten instead of sugar.
  2. Use vanilla sugar to sweeten it adds an extra delicate flavour to the fruit.
  3. Add apples to the fruit mix that you cook, apples will thicken the sauce an add texture to the dish. They are also good at bulking up a small quantity of berries.
  4. Cook plums or damsons as the cooking method above they may take longer to cook than softer fruits.
  5. Use frozen fruits and add a slices of apple to help thicken the sauce/compote as they cook.
  6. Add raisins to the fruit mix you cook up or dried apricots, to make this more luxurious steep them in alcohol such as port or sherry for a while before cooking.
  7. Use blackcurrrants and cook them by the above method but instead of sugar add honey and instead of water add orange juice. Cook gently for about 10-15 minutes
  8. Use the above method of cooking for plums or damsons and simmer for about 15 minutes [You may wish to cut the fruit in half and remove the stones before cooking.] Add enough sugar to sweeten and just enough water to prevent the fruit burning as you cook it. When cooked and ready to serve (hot) you may wish to add a shot of alcohol such as gin,port or brandy to the fruit. You can serve this plum/damson treat with a swirl of cream if wished.
  9. If you do not want to cook your fruit in a saucepan pop it in an oven proof dish and cook it in the oven until soft, you may wish to cover the dish with foil to prevent splashes in your oven.
  10. Blackberry and apple , chop the apples after removing the core, put them into a shallow pan or saucepan with a teaspoon (a large pinch) of cinnamon. Cook the apples with the blackberries stirring occasionally, on medium heat, for about 20 mins until they are soft.
  11. Serve the fruit sauce warm or cold with cream or Greek style yogurt, or pour over sponge cake and then add cream or vanilla custard.

Ways to serve fruits in fruit sauce.

For a treat try this fruit sauce served warm with meringues and a little bit of cream.

Spoon the fruit sauce over sponge cake, home made or bought. Serve as it is or with a splash of cream or vanilla custard.

A few seconds before you are ready to eat the dessert; pour the hot fruit sauce over vanilla ice cream.

Serve the fruit sauce cold with thick natural yoghurt or Greek style yoghurt.

This fruit sauce can be used for filling crepes with a drizzle of the liquid sauce over the top and if you wish a very light dusting of icing sugar.

fruits and Greek style yogurt


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Comments 4 comments

lovescooking123 5 years ago

these recipes are fantastic

craftybegonia profile image

craftybegonia 5 years ago from Southwestern, United States

Nice hub, thanks for sharing!

2uesday profile image

2uesday 6 years ago from - on the web, I am 2uesday. Author

Hi Micky hope you are well, this fruit recipe is great with breakfast as well as a dessert, I like it with oatmeal (porridge). You are right that honey is better as a sweetener than sugar. Thanks Micky.

Micky Dee profile image

Micky Dee 6 years ago

Yes Ma'am. A big serving please. That's good for you too with more fruit, honey, less sugar. Thank you 2uesday.

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