Peach Melba Sauce

2 cups raspberries
2 peaches, peeled and thinly sliced
3/4 cup sugar
1 Tbsp. cornstarch

In large bowl, combine fruit and sprinkle 1/2 cup of the sugar over. Let stand for 1-2 hours. Drain juice from fruit and add water to measure 1 cup.

In medium saucepan, combine remaining 1/4 cup sugar and cornstarch and mix well. Add reserved fruit syrup and water and mix. Cook over medium heat until clear and thickened, about 5 minutes, stirring constantly with wire whisk. Add fruit and mix gently. Serve warm or cool.

Calories per 1/2 cup: 120
Fat: 0 grams

Apples Flambe

2 Tbsp. butter
1/2 cup sugar
1 cup apple juice
3 medium apples, peeled, cored and sliced
1/4 tsp. grated orange peel
1/3 cup apple brandy or brandy

In chafing dish or skillet, melt butter. Stir in sugar and apple juice. Simmer over medium heat for 5-10 minutes until slightly thickened, stirring occasionally. Add apples and cook until apples are tender. Stir in orange peel.

Warm brandy in a small saucepan and ignite carefully using a long-handled match. Quickly pour over apple mixture. Serve over ice cream.

Candy Bar Sauce

Your favorite nougat type candy bar (like a Milky Way or Three Musketeers) can make a quick dessert sauce to serve over ice cream or cakes. Chop the candy into small pieces and place in a small saucepan with about 2 teaspoons of milk or cream. Melt over low heat, stirring constantly, and pour over dessert immediately.

Easy Caramel Sauce

From Betty Crocker´s ´Boys and Girl´s Cookbook´:

1 package- caramel frosting mix
2 tablespoons butter, softened
2 tablespoons light corn syrup
2/3 cup milk

Mix frosting mix, butter and corn syrup in top of double boiler. Add the milk slowly, whisking well. Place over simmering water and heat, stirring frequently, until creamy and smooth, about 5 minutes.

Store leftovers in refrigerator.

Rocky Road Chocolate Sauce

From Betty Crocker´s ´Boys and Girl´s Cookbook´:

1 package chocolate fudge frosting mix
2 tablespoons butter, softened
2 tablespoons light corn syrup
2/3 cup milk
1 cup miniature marshmallows

Combine frosting mix, butter and corn syrup in top half of a double boiler. Add the milk slowly, whisking constantly. Place over simmering water and heat, stirring frequently, until sauce is creamy and smooth. Cool slightly and stir in marshmallows.

Store leftovers in refrigerator.

Sweet Cherry Topping

1/3 cup sugar
2 tsp. cornstarch
2 cups sweet cherries, pitted and cut in half
1 Tbsp. kirsch

In medium saucepan, combine sugar and cornstarch. Stir in cherries. Cook over medium heat until sugar dissolves and mixture thickens slightly, about 5 minutes, stirring constantly. Add kirsch and chill. Spoon over ice cream or sherbet.

Basic Fruit Sauce

To make a basic fruit sauce, boil water and sugar together at a 1:2 ratio (1 part water to 2 parts sugar). After it boils and the sugar is completely dissolved, remove from heat and add chopped fruit of your choice.

Cherries Jubilee

Cherries Jubilee has a reputation as a spectacular, difficult dessert. But it´s really quite easy.

1 Tbsp. cornstarch
1 16-oz. can (2 cups) pitted dark sweet cherries, undrained
1/4 cup brandy

Combine cornstarch and cherries in chafing dish or skillet. Heat until mixture boils and thickens, stirring frequently.

Heat brandy in a small saucepan and carefully ignite, using long-handled match. Quickly pour over the cherries. When the flame goes out, spoon the sauce over ice cream, cake, or other fruits.

Super Easy Caramel Sauce

For a super easy caramel sauce, combine 1 package of vanilla caramels, unwrapped, with 1 cup of light cream. Melt in the microwave on medium power for 3 minutes and stir. Return to microwave and heat on medium for 1 minute intervals, stirring after each minute, until caramels are melted and smooth.

Mango Pineapple Dessert Sauce

1 8-oz. can crushed pineapple, drained and pureed, reserving 2 Tbsp. juice.
1/2 of a 26-oz. jar sliced mango, drained and pureed
1/3 cup butter
1/4 cup brown sugar
1/4 tsp. cinnamon
1/8 tsp. ground cardamom
1/2 tsp. cornstarch

Place pureed pineapple and pureed mango in a heavy saucepan. Add butter, brown sugar, cinnamon and cardamom. Cook over medium heat, stirring occasionally, until mixture comes to a boil.

Meanwhile, combine reserved 2 Tbsp. pineapple juice and cornstarch in small bowl and stir until dissolved.

Reduce heat under saucepan to low. Gradually add cornstarch mixture to hot pineapple mixture and cook until sauce is slightly thickened.

Serve warm over ice cream or pound cake.

Tip Top Chocolate Sauce

From Peg Bracken´s ´I Hate To Cookbook´:

2 squares bitter chocolate
2 Tbsp. butter
2/3 cup sugar
1/2 cup evaporated milk
1 tsp. vanilla
1/4 cup sherry, optional

Melt the chocolate and butter together over low heat, then stir in the sugar and milk. Cook over low heat until the sauce has thickened and is smooth. Then add the vanilla and sherry. The sherry isn´t necessary, but adds a lovely rich taste.

Rich Caramel Sauce

From About.com´s Southern Cuisine Guide:

1 1/2 cups brown sugar, packed
4 tablespoons flour
1 cup boiling water
dash salt
2 tablespoons butter
2 tablespoons cream
vanilla, to taste

Mix sugar with flour in saucepan; blend well. Add water and salt. Stir while cooking for 6 to 8 minutes. If too thick add a little more water. Remove from heat; stir in butter, cream, and vanilla to taste.