A reduction is made by reducing the volume of a sauce over heat. As liquid evaporates, the sauce becomes thicker and the flavors intensify. Fruit reductions use fruit juice as their base. Fruit reductions are ideal for topping desserts, pancakes or waffles, and even yogurt. They can also be used to accompany savory dishes like fish, meat or vegetables. You can use just about any juicy fresh or frozen fruit you like to give the reduction color and flavor. Choose a complementary fruit juice to make up the rest of the reduction sauce.
Things You'll Need
- Fresh or frozen fruit
- Fruit juice
Wash and dry all fruit. Remove any skin, if necessary. Cut larger fruits into bite-sized pieces.
Combine 2 parts fruit with a small amount of sugar in a large skillet over medium heat. Cook, stirring frequently, until the fruit has released its juices. Remove the fruit from the skillet with a slotted spoon and set aside.
Pour one part juice into the skillet. Simmer over medium-low heat until the liquid has been reduced by half, about 15 minutes. Remove from heat.
Add the cooked fruit back into the reduction. Allow to cool for five minutes before serving.