Home › The Principles of Cookery › Fruit Sweet Sauces

Fruit Sweet Sauces

Stone some plums or cherries, having first washed them in cold water. Break the stones, blanch the kernels, and boil them gently in a very little water. Stew the fruit until quite tender with about a glassful of red wine, and a little cinnamon, powdered. When it is tender, add a piece of bread, toasted, and the water from the kernels, and stew until all can be pulped through a sieve. Sugar may be mixed according to taste, and the sauce may be thinned with wine or water.