Dessert sauce drizzled or poured on the plate. Dessert sauce examples include caramel sauce, custard, crème anglaise, chocolate sauce, dulce de leche, fruit sauces such as blueberry sauce, raspberry sauce and strawberry sauce. Raspberry sauce may be strained using a sieve to remove the seeds from the sauce. Dessert sauce adds flavor, moisture, texture, and color to desserts. It may be cooked or uncooked. Dessert sauce is sometimes prepared as a hard sauce with the addition of alcoholic beverages, such as bourbon, brandy or liqueur. Desserts with hard sauces can be served flambéed because the ethyl alcohol in distilled beverages is flammable.
Fruit in which part or all of the "pericarp" (fruit wall) is fleshy at maturity are "simple fleshy fruits". Types of simple, fleshy, fruits (with examples) include: An aggregate fruit, or "etaerio", develops from a single flower with numerous simple pistils. The pome fruits of the family Rosaceae, (including apples, pears, rosehips, and saskatoon berry) are a syncarpous fleshy fruit, a simple fruit, developing from a half-inferior ovary. Schizocarp fruits form from a syncarpous ovary and do not really dehisce, but rather split into segments with one or more seeds; they include a number of different forms from a wide range