Raspberry Sauce

2          cups.    Fresh or thawed frozen raspberries

4 to 5   tablespoons confectioners’ sugar, sifted (optional)

1 to 2   tablespoons kirsch (optional)    

Directions:

            Puree raspberries in a food processor or blender until very smooth. Strain into a bowl, pressing the puree through a fine mesh or cheesecloth. If you are using fresh or unsweetened frozen raspberries, whisk in the confectioners’ sugar to taste. If needed add more sugar. Add the kirsch, if desired. Refrigerate until ready to use. Sauce can be kept, covered, in the refrigerator for a week or so.

                                                                                                Yield: about 1 cup

White Chocolate Sauce

8          ounces white chocolate

4          ounces heavy cream

Directions:

            Melt the chocolate in a double boiler and whisk in the heavy cream. Continue to stir until the mixture is smooth.

Old-Fashioned Chocolate Sauce

8          ounces bittersweet chocolate

½         cup light corn syrup

½         cup heavy  cream

2          teaspoons pure vanilla extract

Directions:

            Melt the chocolate over low heat in a 1 quart heavy saucepan. Add the corn syrup and stir until smooth. Stir in the heavy cream and vanilla extract. Serve at room temperature or warm.

White Chocolate Caramel Sauce

1 ½      cup sugar

¼         cup light corn syrup

2          teaspoons pure vanilla extract

1          cup evaporated whole milk (undiluted)

8          ounces white chocolate finely chopped or white chocolate chips

Directions:

            Heat the sugar and corn syrup in a heavy saucepan over a medium heat until the sugar is dissolved and is caramelized to a light rust color, approximately 10 minutes or more. As soon as the sugar is caramelized, remove it from the heat and add the evaporated milk and vanilla extract, stirring until it is well combined. Be very careful the hot mixture will bubble up fiercely. At this point the sugar will seize up and it will be very hard and lumpy. Don’t worry, this is normal. Return it to a medium heat and stir until all that sugar dissolves once again and the mixture becomes smooth. Be patient, it will happen! When the mixture is smooth, whisk in the white chocolate, using a whisk until it is thoroughly incorporated and is melted and smooth. Serve at room temperature or warm.