Recipe: Raspberry coulis is a tasty, last-minute dessert topping

When friends and family stop by for dinner, whether expected or just last-minute drop-ins, I like to have something easy to offer for dessert when time is tight. Raspberry coulis (koo-LEE) is a showy and delicious sauce made from puréed and strained fruit. It can doll up a slice of store-bought angel food cake in a delightful way. Ice cream, pound cake, and cheesecake are also tempting-from-the-freezer candidates.

This raspberry coulis will keep well in the refrigerator for 5 days or frozen for up to 1 month. Two styles of frozen raspberries are common in the marketplace: quick frozen with nothing added, or frozen in syrup. Each has its own set of requirements to make a perfect coulis (see alternative when using raspberries frozen in syrup).

Raspberry Coulis (Raspberry Sauce)

Yield: about 2 1/2 cups

12 ounces quick-frozen raspberries, thawed but cold

1/2 cup sugar

Alternative for raspberries frozen in syrup: 2 (10-ounce) packages frozen raspberries in syrup (thawed), 1 teaspoon cornstarch, 2 tablespoons water, 1 teaspoon fresh lemon juice

For serving: ice cream, angel food cake, pound cake or cheesecake

Cook’s notes: Many chefs rely on raspberry coulis to create decorative plate presentations. To form a design: The raspberry sauce is pressed through the tip of a squeeze-type bottle with a small opening, forming concentric circles. Or sporadic drops and drabs are squeezed atop the plate.

DIRECTIONS

1. For quick-frozen raspberries: Using a food processor fitted with the metal blade or in a blender, process the raspberries and sugar until pureed, about 1 to 2 minutes. Strain through a medium-fine sieve; discard seeds. Done.

2. Alternative steps for raspberries frozen in syrup: Using a food processor fitted with the metal blade or in a blender, process the raspberries until pureed, about 1 to 2 minutes. Strain through a medium-fine strainer into a medium saucepan; discard seeds. In a small bowl combine cornstarch and water; stir until cornstarch dissolves. Bring raspberry puree to a simmer over medium heat; stir cornstarch mixture. Add lemon juice and bring to boil; boil for 1 minute, stirring constantly. Remove from heat. Cool.

3. Spoon coulis over sliced angel food cake, pound cake, ice cream or cheesecake.

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com