Spicy Dried Fruit Dessert Sauce Recipes

Steps:

• Combine all ingredients except those to finish the sauce in a food processor and pulse until coarsely chopped; do not purée. Transfer to an airtight container and let rest at least 1 day, or up to 4 weeks.
• When ready to serve, transfer to a saucepan and add enough rum or other liquid to loosen. Heat until warm and bubbly. If desired, add black pepper to make the mixture more spicy. To make a richer sauce, whisk in cold butter 1 tablespoon at a time, to taste.
• Serve warm over ice cream, pumpkin pie or baked apples.

Steps:

• Stir 1 finely chopped shallot, 1 tablespoon coriander seeds, 1 tablespoon finely chopped peeled ginger, and 1 teaspoon vegetable oil in a medium saucepan over medium heat until fragrant, about 1 minute. Add 1 1/2 cups coarsely chopped dried apricots, 1 cup apple cider vinegar, 1/4 cup coarsely chopped dried figs, 1/4 cup coarsely chopped prunes, 1/4 cup golden raisins, 1/4 cup robust-flavored (dark) molasses, and 1 1/2 cups water; season with salt and pepper.
• Bring to a simmer and cook, adding more water if too thick, until fruit is soft and liquid is almost completely evaporated. Let cool.

Steps:

• Combine sour cream, brown sugar and vanilla. Serve alongside the strawberries and grapes for a dipping sauce.

Steps:

• Bring water and apple juice to a boil; pour over cherries and steep for as long as possible. Sweeten to taste if need be with sugar or honey. Serve hot over ice cream, fresh fruit or cake.

Steps:

• Panna Cotta.
• In a small bowl, sprinkle gelatin over cold water. Let stand for 3 minutes.
• Meanwhile in large saucepan, heat and stir cream and sugar over low heat until sugar is all dissolved. Stir in softened gelatin until dissolved. Then, add buttermilk and salt. Divide and spoon into 30 individual glass bowls or 1 large bowl to divide later.
• Cover and refrigerate until set, at least 3 hours for individual servings or up to 24 hours for large bowl.
• Dried Fruit Compote.
• In large nonreactive pan, combine water, wines, fruits and spices; bring to boil.
• Remove from heat and let stand 15 minutes; drain, reserving 1/2 liquid, and reduce remaining liquid by one half.
• Stir sugar, zests and liqueur into reduced liquid. Add fruits; stir together and refrigerate until ready to serve.
• To Serve.
• Remove panna cotta from individual molds or scoop portions from large bowl onto individual serving plates. Spoon dried fruit compote on top.