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Strawberry Sauce sauce, raw, spring, puerto rican 1 pound frozen strawberries; thawed, sweetened & puréed 2 tablespoons dark rum or gold rum TO PREPARE: Mix strawberry purée and rum in small nonreactive bowl. Chill. (Can be refrigerated overnight.) NOTES : Simple, spiked puréed fruit, for the Coconut Custard or other desserts. A colorful sauce, along with the Mango Sauce, for the Coconut Custard. 0 0 3040 Contributor: Cook's Magazine April 1990 Yield: 6 servings Preparation Time: 0:05 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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