Spicy Dried Fruit Dessert Sauce Recipe

Total Time: About 1 day (chilling/aging) + 10 minutes (final heating)

Servings: 6–8 servings (as a sauce for desserts)

Difficulty: Easy to Moderate

Description

This aromatic Spicy Dried Fruit Dessert Sauce is a sophisticated blend of sweet dried fruits, warm spices, and boozy depth, elevated by a hint of black pepper. Perfect for drizzling over vanilla ice cream, pumpkin pie, or baked apples, it balances complexity with approachable sweetness. The sauce is best prepared a day in advance to allow flavors to meld, resulting in a rich, layered dessert experience.

Ingredients

• 1 tart apple (e.g., Granny Smith), peeled, cored, and diced into ½-inch chunks

• 4 oz (113g) golden raisins

• 3 oz (85g) dark brown sugar

• 2 oz (57g) prunes or dried figs, coarsely chopped (adjust for preference)

• 2 oz (57g) walnut or pecan halves, toasted and roughly chopped (toasting optional)

• 1 oz (28g) dried cherries (unsweetened, if available)

• 1 oz (28g) crystallized ginger, coarsely chopped (or use candied ginger)

• ¼ cup (60ml) brandy (e.g., Cognac or Calvados; substitute with apple cider for non-alcoholic)

• 1 lemon, zested and juiced (≈2–3 tbsp juice)

• ½ tsp freshly grated nutmeg

• ¼ tsp freshly ground allspice

• ¼ tsp freshly ground clove

• Liquid for thinning: Dark rum, apple cider, or orange juice

• Black pepper (generous pinch, ≈⅛ tsp)

• Optional: 1–2 tbsp cold unsalted butter (for richness)

Preparation

Step 1: Preprocess Ingredients

1. Clean and Prep Dried Fruits: Rinse raisins, dried cherries, and prunes/figs under cold water; pat dry with paper towels. Coarsely chop prunes/figs into ½-inch pieces.

2. Toast Nuts (Optional but Recommended): Toast walnut/pecan halves in a dry skillet over medium heat for 2–3 minutes until fragrant. Cool, then roughly chop.

3. Prepare Fresh Apple: Peel, core, and dice the tart apple into ½-inch chunks.

Step 2: Combine and Mince the Mixture

• In a food processor, add all ingredients except the liquid for thinning, optional butter, and black pepper.

• Pulse in short bursts (2-second intervals) until coarsely chopped but not puréed (retain visible fruit/nut texture).

• Transfer the mixture to an airtight container.

Step 3: Chilling for Flavor Development

• Seal the container and let rest at least 1 day (preferably 2–3 days) in the refrigerator to allow flavors to meld. For maximum depth, chill up to 4 weeks.

Step 4: Final Heating and Finishing

1. Loosen and Heat: Transfer the chilled mixture to a medium saucepan. Add 2–4 tbsp liquid (rum, cider, or juice) to thin to a pourable consistency.

2. Simmer: Heat over low-medium heat, stirring occasionally, until warm (160–170°F/71–77°C; gentle bubbling).

3. Spice Adjustment: Add black pepper and stir. Taste and adjust if needed (spice intensity is personal).

4. Enhance Richness (Optional): Whisk in 1 tbsp cold butter at a time until melted and incorporated; stop at 1–2 tbsp for desired creaminess.

Step 5: Serving

• Pour the warm sauce over vanilla ice cream, pumpkin pie, or baked apples. The contrast of warm spice and creamy texture is unmatched!

User Feedback

• "Excellent, but I used half the amount of sugar."

• "Very nice as written. Also nice when modified. Thank you for a lovely and practical recipe."

• "It was different—I preferred cinnamon over allspice/clove. Serve over vanilla ice cream for a delightful warmth and texture."

• "Yum!! Best over good vanilla ice cream."

• Q&A: "Can this be canned via water bath? Yes, and it can be doubled. Follow storage notes below."

Storage & Preservation

• Refrigeration: Store prepared sauce in an airtight container for up to 4 weeks. Reheat gently if needed.

• Canning: Double the recipe, prepare as directed, and process in sterilized jars (pints/quarts) for 10 minutes in a boiling water bath. Cool and check seals after 24 hours.

Final Note: The key to this sauce is patience—allowing flavors to develop during chilling transforms a simple mixture into a memorable dessert centerpiece. Enjoy!