3 super-sweet homemade dessert sauces

For when your dessert needs that extra something, these sweet sauces are sure to save the day — or at least, the final course.

This sauce uses fresh fruit and can't be matched by a prepared sauce in a can or a freezer package.

What you need:

• 1 large mango, peeled and cut up
• 125 g (1/2 cup) passion fruit pulp

What to do:

1. In a food processor or blender, combine the mango and passion fruit pulp. Whirl until the mixture is a smooth puree.

2. Place in the refrigerator to chill before serving. Makes 250 millilitres (one cup).

No packaged vanilla pudding or custard mix can create this classic, creamy, vanilla-tinged sauce also known as crème anglaise.

What you need:

• 375 ml (1 1/2 c) milk
• 50 ml (1/4 c) sugar
• 0.5 ml (1/8 tsp) salt
• 3 egg yolks, lightly beaten
• 3 ml (3/4 tsp) vanilla

What to do:

1. In a medium saucepan over low heat, combine the milk, sugar, and salt, and heat just until small bubbles appear on the surface. In a medium bowl, whisk 50 millilitres (1/4 cup) of the milk mixture into the egg yolks, then stir back into the pan. Cook over low heat, whisking constantly, until the mixture coats the back of a spoon, about 10 minutes.
2. Remove the saucepan from the heat and strain the mixture through a sieve into a medium bowl. Stir in the vanilla. Let the sauce cool to room temperature and refrigerate, covered, until ready to serve. Makes about 375 millilitres (one and a half cups).

Here's a versatile sauce that can take advantage of berries in season — or less costly frozen ones the rest of the year. You can use raspberries, blueberries, blackberries, and of course, strawberries. You can also use fresh peaches or apricots — just lightly poach them before pureeing.

What you need:

• 250 g (8 oz) berries, fresh or frozen
• Sugar, to taste

What to do:

1. Rinse and drain the berries thoroughly (frozen berries do not require rinsing). In the bowl of a food processor or blender, whirl the berries until they form a smooth puree. If desired, add a little sugar while pureeing.
2. Press the mixture through a sieve and discard any solids or seeds. Taste and add additional sugar, if desired.
3. Place the sauce in the refrigerator to chill before serving. Store in an airtight container in the refrigerator for up to two days.Makes about 250 millilitres (one cup).

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