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.
Dessert sui, literally translated as "sugar water" and also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. "Tong sui" are a Cantonese specialty and are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term "tong sui" is not used. Dessert wines are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered