Fruit Sauce

This post hardly counts as introducing something new, but I just wanted to remind all of you how amazing a simple fruit sauce on top of ice cream tastes!  I've made a few fruit sauces in the past few weeks as toppings for cheesecakes.  I tried applying Mom's method for blueberry pie to a fruit sauce and it turned out really well.  Here's the general recipe:

Cut ~1/2 lb strawberries into pieces, place in a pan, and cover ~2/3 of the way with OJ.  Heat until the strawberries are cooked and soft.  Meanwhile, cut the other 1/2 lb strawberries and place in a bowl with some blueberries and raspberries (one of those small packs, maybe 1/2 pint, of each).  Puree the strawberries (gotta love that immersion blender!) or just mash it up.  Gradually add cold water to about 1-2 T cornstarch, stirring to making a smooth liquid.  Add the cornstarch to the strawberry sauce, and heat until activated (sauce will thicken a bit).  Pour the sauce over the rest of the fruit and stir.  Stir a couple more times as the sauce cools.  You'll end up with a sauce that's just a bit thickened and tastes mostly like uncooked fruit, but still blends together into a sauce.  Yum!  Like, I said, just a reminder that this kind of thing is amazing on top of ice cream.  Tastes like summer and can't be beat!

-Maggie