Black Currant Coulis
The versatility of this simple preparation should not be overlooked. Pour it over poached pears, ice cream and yogurt. It also makes a delicious substitute for syrup on your Sunday morning pancakes.
- 2 cups black currants, stemmed
- 2⁄3 cup water
- 4-6 tbsp. sugar
- Put stemmed black currants and water into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally with a wooden spoon, until berries begin to break apart, about 10 minutes.
- Strain fruit through a fine sieve into a bowl, firmly pressing on the solids with the back of the spoon. Add 4-6 tbsp. sugar to coulis while still hot, stirring until sugar dissolves.
- Transfer coulis to a glass or ceramic jar and set aside to cool (it will thicken as it cools). Coulis will keep, covered, in the refrigerator for up to 2 weeks.