This sauce contains various different berries, diced fresh pear, lemon zest and a variety of spices. It has a somewhat Christmassy touch, but I refuse to banish it solely to that season where it might get lost in the midst of all the excess.
You can keep the sauce as a whole fruit compôte or blend it into a purée as you fancy. I think the whole berries look more beautiful, and you can really appreciate exactly what it is you’re eating, but I think the taste of the purée is better. When all the ingredients are melded together, there is a pleasing harmony, layer upon layer of flavours. They become more than the sum of their parts.
Berry coulis with spices
- 400 g mixed berries frozen is fine
- 1 pear diced 0.5cm
- 400 ml cloudy apply juice
- 60 ml Port
- 1 vanilla pod split and scraped
- 3 cloves
- 1 cinnamon stick
- juice and zest of one lemon
- Simmer all the ingredients except the lemon zest and juice until the fruit is soft and the sauce is well reduced and syrupy. Add the lemon juice and zest. Either serve as is, or purée and strain for a smooth, silky sauce.