Recipes for "fruit sauce"

Stir together water and rice in a medium saucepan. Bring to a boil over high heat. Reduce heat to low; simmer, covered, until water is absorbed, 15 to 20 minutes. Let stand 10 minutes.

Meanwhile, stir together coconut milk, sugar, and salt in a small saucepan. Bring to a boil over high heat, stirring frequently. Remove from heat.

Reserve 1/3 cup of coconut milk mixture for sauce; pour remaining mixture over cooked rice, stirring gently to combine. Let cool, covered, 1 hour.

Meanwhile, for sauce, whisk together reserved coconut milk mixture and tapioca starch in the small saucepan; bring to a boil over high heat, stirring frequently. Cook, stirring constantly, just until thickened, about 2 minutes. Remove from heat. Stir in passion fruit purée.

Stir rice just before serving. Drizzle servings with sauce and sprinkle with pomegranate arils. Rice and sauce can be chilled in separate airtight containers for up to 5 days.

Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.

Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.

Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.

Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.

Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.

Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.

Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.

In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.

Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.

In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.