1 pound blueberries 1/2 cup sugar 2 tablespoons lemon juice 2 teaspoons cornstarch 1 teaspoon lemon zest
Combine all the ingredients in a medium saucepan. Stir over medium heat until the cornstarch dissolves. Boil until the mixture thickened stirring occasionally. Cover and refrigerate.
1 cup sugar 3/4 cup heavy cream 3 tablespoons bourbon 1 teaspoon fresh lemon juice
In a heavy saucepan cook the sugar over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook the caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add the cream, bourbon and lemon juice. The caramel will harden. Return the pan to heat and simmer, until the caramel is dissolved.
1 cup sugar 1/2 cup water 1 1/2 cups heavy cream 3 tablespoons butter
Combine the sugar and water in a medium saucepan. Cook over high heat until the mixture is a light golden brown in color. Remove from heat.
Add the cream and stir until smooth. Add the butter 1 tablespoon at a time. Blend well. Can be reheated.
1 1/3 cups heavy cream 1 cup sugar 3 tablespoons water 2 tablespoons unsalted butter cut into 4 pieces
Bring whipping cream to simmer in heavy small saucepan. Set aside. Combine sugar and 3 tablespoons water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to high and boil without stirring until caramel is deep amber color. brushing down sides of pan with wet pastry brush if sugar crystals form and occasionally swirling pan. Remove from heat and slowly add warm whipping cream (mixture will bubble vigorously). Return sauce to low heat and stir until smooth. Remove from heat and mix in butter.
2 cups canned sweet cherries 1/4 cup sugar 1/4 cup corn syrup 1 tablespoon lemon juice 2 teaspoons cornstarch 1 tablespoon water
Drain the cherries and reserve the juice. In a medium saucepan heat the cherry juice. Add the sugar, corn syrup and lemon juice. Mix the cornstarch with the water and stir in the hot cherry juice. Stir until the mixture thickens. Remove from heat and stir in the cherries.
1 cup dried cherries 1/4 cup sugar 1 1/2 cups water 1 1/4 teaspoons cornstarch 1 tablespoon cold water 3 tablespoons brandy
In a saucepan combine the cherries, the sugar and 1 1/2 cups water and simmer the mixture for 10 minutes or until the liquid is reduced to 1 cup. Mix the cornstarch with 1 tablespoon of water and add it to the cherry mixture, and simmer the mixture, stirring, for 2 minutes. Add the brandy and stir it in.
1 cup heavy cream 1/3 cup brown sugar 3 ounces bittersweet chocolate, chopped 3 ounces unsweetened chocolate, chopped 1/4 cup butter, softened 1/2 teaspoon cinnamon
In a small saucepan combine the cream and the brown sugar. Bring the mixture to a boil over moderately high heat, whisking occasionally until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, and whisk until they are melted. Whisk in the butter and the cinnamon, whisking until the sauce is smooth.
2 cups heavy cream 2 tablespoons coffee liqueur 2 tablespoons instant coffee 1 teaspoon vanilla extract 3 egg yolks 1/2 cup sugar
Bring the first 4 ingredients to a boil in a medium saucepan over low heat. Remove from heat and cover the pan. Let it steep for 15 minutes.
Whisk the egg yolks and sugar to blend in a medium bowl. Slowly whisk in the cream mixture. Return custard to the same saucepan. Cook over low heat until the custard thickens and leaves a path on the back of a spoon when finger is drawn across. Strain the custard in a bowl. Cover and chill. This sauce will not keep for more then a few days.
2/3 cup corn syrup 2/3 cup water 1/2 cup cocoa 1 1/2 cups sugar 2 ounces unsweetened chocolate chopped 6 tablespoons unsalted butter 1/2 cup heavy cream pinch of salt 2 teaspoons vanilla
Boil the corn syrup in a small saucepan for a minute or two, until it forms heavy strands as you drop it off a spoon. Remove from heat and stir in the water. Sieve together the cocoa and sugar, then whisk them in. Simmer, stirring, until you are sure the sugar has dissolved completely since undissolved sugar will cause the sauce to crystallize later. Add the chocolate, stirring, until melted; blend in the butter and heavy cream. Bring to a full boil for 15 seconds. Remove from heat, and blend in the salt and vanilla. Serve warm.
Refrigerate in a covered jar, and place the jar in a pan of simmering water to reheat.
1 cup heavy cream 2 tablespoons fresh ginger, peeled and minced 1/4 teaspoon lemon zest, freshly grated 3 large egg yolks 3 tablespoons sugar
In a small saucepan bring the cream, ginger and lemon zest just to a boil. Remove pan from heat and let mixture stand, covered, 15 minutes.
In a bowl with an electric mixer beat yolks with sugar until mixture is thick and pale. Whisk the yolk into the cream and heat over moderately low heat, whisking, until a candy thermometer registers 160°F. Remove the pan from the heat. Strain sauce through a sieve. Discard the lemon zest and the ginger.
3 mangoes, peeled, pitted and chopped 2 tablespoons fresh orange juice 1 tablespoons fresh lemon juice 1 tablespoon sugar
Purée all the ingredients in a food processor until smooth. Strain the sauce into a bowl and refrigerate until well chilled.
2 tablespoons water 1 tablespoon cornstarch 1 cup maple syrup 1 tablespoon fresh lemon juice 3 tablespoons butter at room temperature
Blend water and cornstarch in small bowl until smooth. Bring the maple syrup and lemon juice to boil in a saucepan over medium heat. Add the cornstarch mixture and cook until sauce thickens, stirring constantly. Remove from heat and add the butter and whisk until melted. Cover and store in the refrigerator. Rewarm gently before using.
3/4 cup sugar 1 tablespoon corn syrup 1/4 cup milk 2 1/2 tablespoons butter 1/2 pound marshmallows 2 tablespoons water 1 teaspoon vanilla
Place the sugar, corn syrup and milk in a saucepan and stir over low heat until the sugar dissolves. Bring to a boil, then simmer for 5 minutes. In the top of a double boiler dissolve the marshmallows in the 2 tablespoons of water. Once the marshmallows are completely melted stir in the hot syrup beating well. Add the vanilla. The sauce may be reheated in the op of a double boiler. Beat well before serving.
2 teaspoons butter 1/4 cup pecans, chopped 1 cup brown sugar 1/3 cup milk 1 tablespoon cornstarch 1/8 teaspoon salt
In a small saucepan, melt the butter over medium heat. Add the pecans and stir until the nuts are lightly toasted and fragrant, about one minute. Remove the pan from the heat; stir in the brown sugar.
In a small bowl combine the milk and cornstarch and salt together; whisk into the brown sugar mixture. Return to heat and whisk until the sauce is simmering and thick, about one minute. Serve warm.
1 1/2 pints raspberries 1 cup sugar 1 cup water
Place all ingredients in a saucepan, boil for 15 minutes, stirring occasionally. Puree in a food processor, strain and cool in refrigerator before using.
20 ounces strawberries 1/2 cup sugar 1 teaspoon vanilla
Combine all the ingredients in a medium saucepan. Bring to a boil over high heat stirring occasionally. Reduce the heat and let the sauce simmer for 5 minutes. Transfer the mixture to the food processor and purée. Strain the sauce before transfering to a jar.