I’m just trying to challenge your preconceptions. I’ve been looking for ways to spice up dessert and options other than cream. Creme fraiche is becoming a staple but I still wanted something else so I don’t get bored.
Et voila, I’ve been experimenting with different fruits and grapes accompanied this wonderful blackberry tart. Providing the necessary juice to make each bit succulent but also the the sweet and slightly acidic nature of fruit stopped the sauce feeling heavy. Very much complementing the natural juice of the pie.
Have you ever used fruit in place of a sauce and if so what did you use?