This easy cherry coulis is a luscious fruit sauce perfect for topping all sorts of desserts. Not too sweet with a hint of almond. It’s amazing on cheesecake, ice cream, and even drinks!
What is coulis?
Coulis is a thin sauce made from puréed and strained fruit or vegetables. Fruit coulis is sweetened and best served as a dessert topping. It can also be used to flavor drinks. Many of those fancy dishes you see on television or in upscale restaurants use fruit sauce to decorate or garnish plates. Serve it hot or cold.
What is the best fruit to make coulis from?
Pretty much any stone fruit or berry will make a nice sauce. Frozen or fresh will work. For this recipe, I used partially defrosted pitted cherries and it turned out fantastic.
Methods for making coulis
No-cook method– The easiest of the methods that I researched is this simply blend the fruit with sugar until smooth then strain. This method doesn’t allow the sugar to melt so that it leaves a bit of graininess
The best method for making coulis
In my opinion, the best method for making this delicious fruit sauce is to cook the fruit with sugar so that it melts which solves the graininess problem.
To start, add your fruit, sugar, water, and lemon juice to a heavy-bottomed saucepan.
Bring the pot to a rolling boil over low to medium heat. Place pitted and halved cherries into a small saucepan with water, sugar and lemon juice. Bring mixture to a boil over medium heat. Cook until cherries are soft (about 5 minutes). Add the almond extract before turning off the heat.
Next, purée the cooked fruit in a blender and strain through a fine-mesh strainer. Chill to serve cold or use it immediately if you’d like it warm.
The perfect recipe to serve this easy cherry coulis
Delicious meets scrumptious with a slice of wonderful New York-style cheesecake. Grab the detailed recipe with tons of tips for success below
More awesome recipes from friends to try with cherry coulis!
Chocolate and cherry are bliss together. Give it a try with this No-Bake Oreo Cheesecake from Sweet Tea and Thyme.
Cherry fruit sauce generously poured over Grand Baby Cakes’ Cream Cheese Pound Cake sounds like a dream.
Chocolate Tres Leches from Sense and Edibility would be amazing with cherry coulis.
Mascarpone Ice Cream from The Hungry Hutch topped with this cherry sauce sounds heavenly.
This coulis would make an awesome syrup poured over Kalisha Blair’s One Bowl Waffles.
Crunch and Cream has a Black Forest Brownie that would be great with this coulis. A little of that mascarpone ice cream might be in order.
Bavarian Cream from Masala Herb sounds like a decadent treat with cherry coulis.
- 1 lb pitted cherries defrosted
- 1/2 c sugar
- 1/4 c water
- 2 tsp lemon juice
- 1/4 tsp almond extract
- Place pitted and halved cherries into a small saucepan with water, sugar and lemon juice. Bring mixture to a boil over medium heat. Cook until cherries are soft (about 5 minutes). Add the almond extract and turn off the heat.
- Remove cherries from the heat, transfer to a blender or food processor and purée, scraping down the sides if needed. Strain through a fine-meshed strainer to ensure a smooth sauce. Refrigerate the coulis covered for up to 3 days.