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Fruit sauce? need help from all you terrific dessert experts

16 years ago

So, I've spent a good deal of time searching this morning for an apricot or peach dessert sauce similar to the sauce made on Lidia's Italy this past Saturday. She made crepes and sliced them into wide "noodles" then made a warm sauce and mixed the crepe noodles into the sauce. In order, the sauce ingredients were butter, sugar, water, lemon juice, orange juice and apricot jam. I'd also like a good peach sauce for this crepe noodle recipe if anyone has any dessert sauces to share.

Thanks for any help!

Teresa

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Comments (6)

mustangs81
16 years ago
Are you sure it's not called "fruit gravy"? LOL
annie1992
16 years ago
Teresa, I didn't see the show, but would a "fruit syrup" work? I've canned blueberry, peach, apricot, raspberry at various times and they are basically jam with half the amount of pectin, or jam that's cooked until thick but not jelled.

Annie
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I'll encourage you to add a little cheese to your fruit platter. I work with several people who are diabetic, and I've become increasingly aware of sugar in food. I know a number of people who would be limited to eating only the fruit on your menu. So unless you know everyone's dietary restrictions well, have mercy on those who can't tolerate the sugar. Will everyone be having some real dinner beforehand? A little protein goes a long way to help with the sugar rush. And going back to your menu, try to have your punch not too sweet, and I'll vote for a nice champagne type wine instead of the red. Oh, have a bottle or two of red on hand, but I'd just be pouring champagne unless someone asks for the red. Unless you will have an open bar, I don't think it's necessary to serve everything under the sun. The liquers and such may be nice, but really not necessary. I wouldn't bother.
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ruthanna_gw
16 years ago
Sounds similar to crepes Suzette but without the alcohol. If you Google Crepes Suzette, you may get a variiation with the apricot jam.

QUICK CREPES SUZETTE

1/2 cup sweet butter, softened
1/4 cup sugar
2 tsp. grated orange peel
1/2 cup orange juice
1 tsp. lemon juice
10 to 12 cooked crepes
1/4 cup cointreau
2 Tbs. apricot or peach brandy

Cream butter; gradually beat in sugar. Add orange peel, orange juice and lemon juice. Heat in skillet or chafing dish. Dip cooked crepes in mixture; fold or roll them and move to side of pan. Heat liquer and brandy in small pan. Pour over crepes; ignite with long match. Spoon sauce over crepes until flames die. Serve immediately. 5 or 6 servings.
sheshebop
16 years ago
I mix one cup orange juice and one cup apricot jam and melt them together and use as a syrup. I use it on stuffed French toast, but it may be wonderful on fruit as well.
colleenoz
16 years ago
I make a sauce for meringues that's dried apricots soaked overnight in water, then simmered until soft with a cinnamon stick added, the cinnamon removed and the apricots pureed with a stick blender until of a "saucy" consistency.
teresa_nc7
Original Author
16 years ago
These all sound good! I think the Crepe Suzette sauce might be the closest to what Lidia made. This dessert just really appealed to me, even if I'm not *into* sweets lately. I think I like it because it is very different - and I know I can make crepes easily and ahead. I'll certainly give this a trial run before I serve it to guests.

Thanks everyone!
Teresa

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