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Blueberry
sauce: Mix together 1 cup sugar
and 2 tablespoons cornstarch in a 2-quart saucepan coated with
DuPont SilverStone® non-stick. Add 1 cup water and 1 cup
fresh or frozen blueberries. Cook over medium heat until thickened,
stirring often. Add another cup of blueberries and 1 tablespoon
butter and continue cooking until butter is incorporated and
sauce is heated through. |
Strawberry sauce: In a small saucepan
coated with DuPont SilverStone® non-stick, heat 2 cups fresh-sliced
strawberries with 2 cups strawberry preserves until heated through.
Caramel sauce:
Combine 3/4 cup sugar and 1/4 cup lemon juice
in a small saucepan coated with DuPont SilverStone® non-stick.
Cook over medium-low heat until the mixture turns golden brown.
Reduce heat and gradually whisk in 1/2 cup heavy cream until incorporated.
Keep warm until ready to serve.
Apple syrup:
In a small saucepan coated with DuPont SilverStone®
non-stick, combine 1/2 cup sugar with 4 teaspoons cornstarch and
1/2 teaspoon cinnamon. Stir in 1 cup apple juice and 1 tablespoon
fresh lemon juice. Cook and stir over medium heat until thick and
bubbly. Cook for 2 more minutes; remove from heat and stir in 2
tablespoons butter.
 Rum
raisin syrup: In a small saucepan
coated with DuPont SilverStone® non-stick, cook 1 cup water,
1/2 cup sugar and 2 tablespoons brown sugar over medium heat until
sugar is dissolved. Stir in 2 tablespoons each maple syrup and dark
rum. Simmer until slightly thickened, about 4 minutes. Add 1/4 cup
of raisins and cook 1 minute longer. Keep warm until serving time.
Pineapple
syrup: In a small saucepan coated
with DuPont SilverStone® non-stick, bring 1 cup fresh or canned
pineapple juice to a boil. Add 1/2 cup butter and 2 cups sugar and
boil for about 2 minutes. (Note: add shredded coconut to the French
toast for added flavor).
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