Peach coulis (Koo-LEE) is an easy to prepare fruit sauce that can be used as a decorative garnish and flavor enhancer for many desserts!
If you’re looking to enhance a peach dessert this summer, why not make a simple Peach Coulis (Koo-Lee) to decorate the plate OR the dessert, and make it even MORE beautiful?
A coulis is simply a slightly thickened, puréed and sweetened fruit sauce that is an easy way to bring more fruit flavor to a dessert. It can also be used to make the dessert LOOK GOOD (like they do in restaurants!) If that sounds good, be sure to check out my recipe for Raspberry Coulis! Decorating with a raspberry or peach coulis gives your dessert the “wow” factor, and is so easy to make.
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How To Make Peach Coulis
Place fresh peeled and sliced peaches, granulated sugar, cinnamon and water in a medium skillet or saucepan. Bring this mixture to a boil.
Continue to cook until the sugar is completely dissolved (about 5-6 minutes) and peaches have significantly softened and begun to break down.
Put the peach coulis mixture into a blender, and mix until smooth.
Strain The Peach Coulis
Once blended, place a mesh colander over a bowl, then pour blended liquid into strainer.
Push the peach coulis through the strainer (any leftover chunks or pieces of peach will remain in the strainer). I like to use a wooden spoon to press down the sauce into the mesh strainer.
Don’t forget to scrape down the underside of the mesh strainer for more sauce! Once all the liquid has been strained through strainer, what is left in the bowl underneath is the coulis. It will be a slightly thick peach sauce that tastes amazing!
Decorating With Peach Coulis
I like to pour the coulis into a plastic decorating bottle with a cap on it (fairly inexpensive – I got a set of plastic bottles at Michael’s craft store). The squeeze bottles make it easier to decoratively drizzle the sauce over the dessert.
*You can also put the peach coulis into a zip-loc bag, snip off a tiny corner of the bag, and squeeze sauce out that way). The sauce is ready to be used right away, or can be refrigerated until ready to use (coulis will keep for several days in the refrigerator).
You can use peach coulis whenever you serve cake, pie, ice cream, or any kind of peach dessert (or in this case my Peach Shortbread Tart, shown below). Decoratively drizzle the Peach Coulis onto the plate and/or dessert and jazz it up a little bit! The sauce would also taste great as an ice cream or pancake topping!
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Recipe Adapted From: http://www.marthastewart.com/338850/raspberry-coulis
Peach coulis (Koo-LEE) is an easy to prepare fruit sauce that can be used as a decorative garnish and flavor enhancer for many desserts!
- 2 cups peeled , thinly sliced fresh peaches
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup water
- Put the peach slices, sugar, cinnamon and water into a skillet or saucepan. Bring mixture to a boil on Medium-High heat. Once it boils, reduce heat to Medium-Low, and continue cooking for about 5-6 minutes, until all sugar is dissolved and peaches have softened considerably and begun to break down. Remove pan from heat and let cool slightly.
Place cooled mixture in blender and blend until smooth. Place a mesh strainer/colander (fine mesh) over a bowl. Pour blended fruit purée into strainer. Use a spoon or spatula to push the mixture down into the strainer. Continue pushing liquid through strainer (remember to scrape down the underside of strainer for additional sauce!), until all liquid has been pushed through. You might have a few solids left in strainer. Discard these.
The sauce will be in the bowl below the strainer. Place sauce (coulis) into a covered decorator bottle with a cap or another covered container. The sauce is ready to use once completely cool. Coulis will last for several days when stored in refrigerator. Drizzle over desserts, and enjoy!
No plastic decorator squeeze bottle? No problem! Another way to decoratively drizzle coulis is to place it into a zip-loc bag. When ready to use, use scissors and snip a tiny bit of the bottom corner of the bag off, then squeeze coulis out THAT WAY!
Here’s one more to pin on your Pinterest boards!
Can we can this?
Not sure, Kelly… Have never tried to can this type sauce before. Usually I make a batch and we use it up within a week.