Peach Sauce

1. 1

   Puree the peaches in blender or food processor.

2. 2

   Heat up in small saucepan and thin with brandy to taste; reduce to thicken if you wish; at last moment add some butter to give sauce a glazed look and spoon over cake.

3. 3

   Wash and dry fruit like cranberries or anything in the berry family.

4. 4

   Line a baking sheet with parchment paper or waxed paper and set the individual fruit on the baking sheet.

5. 5

   Freeze until the fruit is icy (this works only in a good 0 degree freezer) and transfer to plastic freezer bags; press out air.

6. 6

   Use as needed in baked or cooked dishes or use raw, but pureed too soggy to use in fruit salads .

7. 7

   Puree in yogurt or buttermilk and sweetened with liqueur and/or honey for instant refreshing dessert drink.

8. 8

   Puree frozen melon with liqueur to create an instant sorbet.

No additional tips available.