Dessert Sauces

Chocolate Sauce:

Stir the water and sugar until dissolved and then cook with out stirring about 5 minutes to form a syrup
Remove the syrup from heat and melt the chocolate in it, cool to luke warm, then stir in the butter, vanilla and the liqueur, cool for service

Chocolate is a food product consisting essentially of a mixture of cocoa and sugar
Contrary to popular belief, chocolate does not by itself have any harmful effect upon the liver
For a thicker sauce, more chocolate can be added to this recipe
Butter adds a shine to the sauce
Use a small amount of brandy, sherry, grand mier, etc. and or cream to this recipe, to change the flavour
Serve with a endless number of desserts such as ice cream, cheese cake, crepes, etc.

Caramel is melted sugar that has been browned by heating
The word comes from the Latin cannamella (sugar cane)
Heated above 300°F, sugar syrup changes colour, gradually losing its sweetness and giving off an increasingly strong "burnt" odour. Eventually it becomes inedible
Can be served cold or warmed up in a double boiler
Serve with any number of desserts such as ice cream, cakes, etc.

Drain the cherries well and save the juice
Put the cherry juice in a thick bottom pot and add to that the corn syrup, cinnamon, lemon juice and simmer for 10 minutes
Mix the cornstarch and water, remove the cinnamon and slowly stir in the cornstarch, cooking for another minute or two
Remove from heat and add the cherries, cool for service
Serve hot or cold with other desserts such as cheese cake, ice cream, etc.

Stir in the cornstarch so that the sauce does not form lumps
Cook the sauce after adding the starch long enough to get rid of the raw starchy taste
Cherries are a small round stone fruit with a skin varying from pale yellow to dark red and a pulp that can be sweet or sour, according to the variety
In Europe cherry trees cultivated for their fruits are mostly derived from two species: these originated from Asia Minor and were first cultivated in the Middle Ages

In a thick bottom put combine and bring to a boil the jelly and berries
Mix and add the cornstarch, salt, sugar, then simmer very lightly until thickened and clear. Cool for service

Serve the sauce cold over ice cream and peaches, (peach melba) or other desserts such as cakes, fruit, etc.
Simmer lightly so that lumps do not form
Sieve the berries so that the seeds are not used
You can use a liqueur of choice
Melba is the name of various dishes dedicated to Dame Nellie, the famous 19th century Australian opera singer. The best known is peach Melba
Melba is also the name of a garnish for small cuts of meat consisting of small tomatoes stuffed with a salpicon of chicken, truffles and mushrooms bound with velouté sauce

Combine in a double boiler over-not in-boilig water the sugar, cornstarch and water and stir until thickened
Remove sauce from the heat and stir in the rest of the ingred.
Serve warm or cold over desserts of your choice

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