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Dessert sauce can be used to add visual art to desserts, by using the sauce to paint designs and imagery on them. A plastic squeeze bottle full of sauce can be used to aid in decoration. Dessert sauce is also used on plates that desserts are placed upon, and can be arranged in an artistic design. A
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Dessert sauces are used on many desserts such as cake, cheesecake, pound cake, and ice cream. Dry and firm desserts may be enhanced by the use of a dessert sauce that soaks into the dessert, which adds moisture and flavor.
57:. It is drizzled or poured atop various desserts, and is also used for plate decoration. Dessert sauce adds flavor, moisture, texture and color to desserts, may be cooked or uncooked, and is sometimes prepared as a
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The
Twentieth Century Book for the Progressive Baker, Hotel Confectioner, Ornamenter and Ice Cream Maker: The Most Up-to-date and Practical Book of Its Kind
107:
Dessert sauce is typically drizzled or poured atop various desserts, and may also be drizzled or poured on the plate. Dessert sauce examples include
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with the addition of alcoholic beverages. It is used in various manners to add flavor to and enhance the visual presentation of desserts.
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to remove the seeds from the sauce. Dessert sauce adds flavor, moisture, texture, and color to desserts. It may be cooked or uncooked.
325:, and market them under various brand names. These products are typically available for consumers in grocery stores and supermarkets.
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in distilled beverages is flammable. Drops of lemon flavoring may be added to the sauce as a fire
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Classic Home
Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World
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toothpick or knife can be used to swirl the sauce on plates to create various designs.
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Rombauer, I.S.; Becker, M.R.; Becker, E.; Guarnaschelli, M. (1997).
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Romance
Cooking: Unlocking the Secrets of Seducing Mars Or Venus
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496:. Women's Edge Health Enhancement Guides. Rodale. p. 109.
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Raised on Old-Time
Country Cooking: A Companion to the Trilogy
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Hines, D.; Hatchett, L.; Stern, M.; Stern, J. (2014).
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A dessert with a caramel sauce decoration on the plate
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236:with chocolate and caramel sauces drizzled on them
146:with the addition of alcoholic beverages, such as
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135:sauce. Raspberry sauce may be strained using a
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558:. University Press of Kentucky. p. 275.
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303:with a chocolate and caramel sauce decoration
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259:Cheesecake with a dessert sauce on the plate
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388:. Edible. Reaktion Books. p. pt80–82.
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158:. Desserts with hard sauces can be served
73:, dessert sauces are often referred to as
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142:Dessert sauce is sometimes prepared as a
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814:Brands: The Logos of the Global Economy
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628:. Houghton Mifflin Harcourt. p.
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670:Pellaprat, H.P.; Tower, J. (2012).
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37:Cheesecake served with a cream and
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730:How to Make Gourmet Sauces At Home
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676:. Vendome Press. p. pt1259.
522:Joachim, D.; Hoffman, M. (2000).
415:. Houghton Mifflin. p. 652.
287:with a chocolate sauce decoration
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673:The Great Book of French Cuisine
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469:. Penguin Canada. p. 309.
442:. DK Publishing. p. 446.
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624:The All-American Dessert Book
528:. Rodale Books. p. 430.
525:Prevention's The Healthy Cook
439:The Illustrated Kitchen Bible
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706:. AuthorHouse. p. 149.
599:. AuthorHouse. p. 162.
436:Blashford-Snell, V. (2008).
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760:. Scribner. p. 1040.
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700:Burkhalter, B.B. (2012).
659:. Four Seas. p. 170.
996:Category: Dessert sauces
733:. Lulu.com. p. 22.
385:Sauces: A Global History
317:dessert sauces, such as
959:Magic Shell / Ice Magic
784:Crocker, Betty (2007).
757:JOC All New Rev. – 1997
653:Gienandt, F.L. (1919).
221:and pooled on the plate
215:served atop a slice of
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123:, fruit sauces such as
16:Sauce used for desserts
893:List of dessert sauces
790:. Wiley. p. 195.
787:Betty Crocker Cookbook
356:List of dessert sauces
198:sauce and strawberries
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89:List of dessert sauces
79:, rather than sauces.
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26:sauce atop a slice of
493:Busy Woman's Cookbook
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849:at Wikimedia Commons
727:Collins, P. (2015).
620:Baggett, N. (2005).
466:The Canning Kitchen
463:Bronee, A. (2015).
382:Tebben, M. (2014).
323:The Hershey Company
119:, chocolate sauce,
593:Lynch, L. (2008).
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845:Media related to
824:978-1-134-52917-9
811:Lury, C. (2004).
797:978-0-470-17163-9
767:978-0-684-81870-2
740:978-1-329-01757-3
713:978-1-4772-8720-0
683:978-0-86565-279-8
639:978-0-547-34770-7
606:978-1-4389-1654-5
565:978-0-8131-4467-2
535:978-1-57954-243-6
503:978-1-57954-238-2
476:978-0-14-319457-6
449:978-0-7566-6842-6
422:978-0-618-00391-4
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117:crème anglaise
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234:Profiteroles
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162:because the
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974:Wet walnuts
571:February 6,
343:Food portal
301:Tarte Tatin
954:Hard sauce
949:Fruit curd
367:References
168:accelerant
144:hard sauce
133:strawberry
131:sauce and
87:See also:
59:hard sauce
28:cheesecake
24:Strawberry
129:raspberry
65:Etymology
53:used for
1009:Category
924:Chancaca
329:See also
160:flambéed
102:flambéed
83:Overview
55:desserts
964:Rumtopf
944:Custard
285:cannoli
196:caramel
156:liqueur
148:bourbon
113:custard
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969:Slatko
934:Coulis
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152:brandy
100:being
76:crèmes
194:with
137:sieve
51:sauce
49:is a
819:ISBN
792:ISBN
762:ISBN
735:ISBN
708:ISBN
678:ISBN
634:ISBN
601:ISBN
573:2015
560:ISBN
530:ISBN
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471:ISBN
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417:ISBN
390:ISBN
321:and
174:Uses
630:230
154:or
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