This is where I like my fruit as well. It seems as though when it gets to that spoiling point there is an almost orgasmic proportion of natural sugar to maximize flavor.SmokenFire said:Because I'm dependent on ripe fruit (and strangely 'too ripe' or fruit almost at spoiling is best) so I don't make those sauces as often as I make non-fruit sauce recipes/ferments.
SavinaRed said:I'm a huge fan of fruit based sauces. And most people who have tried my sauces agree
thanks that's the one I just used the apple/ apricot sauce in and it was a big hitSmokenFire said:That tomatillo sauce.... so good!!