16 ounces Fruit purée, strained
2 1/2 ounces Granulated sugar
1 ounce Glucose or corn syrup
1/2 fluid ounce Lemon juice
Yield: 1 1/4 pounds
1. Combine the strained fruit purée with the sugar and glucose or corn syrup. Add as much lemon juice as needed to balance the flavor of the sauce.
2. Serve warm or cold.
3. Yield: 1 lb. 4 oz.
Yield: 1 1/4 pounds
2 1/2 ounces Granulated sugar
1 ounce Glucose or corn syrup
1/2 fluid ounce Lemon juice
Yield: 1 1/4 pounds
1. Combine the strained fruit purée with the sugar and glucose or corn syrup. Add as much lemon juice as needed to balance the flavor of the sauce.
2. Serve warm or cold.
3. Yield: 1 lb. 4 oz.
Yield: 1 1/4 pounds
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