Sauces for fruit pancakes

12163 SAUCES for FRUIT PANCAKES with STRAWBERRY JAM in a saucepan Place 120 g of Strawberry Jam, 2 tablespoonfuls of lemon juice and 2 tablespoons of Maraschino liqueur.

Divide vertically in half a vanilla pod, remove seeds and let them fall into the Pan, add half the beans.

Do warm up for 10 minutes, stirring afire with a wooden spoon.

Remove the pods and wipe with a paper towel.

Serve warm or lukewarm sauce decorating with the pods.

With SOUR cream and pour into a bowl, chilled in the freezer, 200 ml of cream very cold, join a spoonful of sour cherry syrup.

Beat lightly with a fork, add 2 tablespoons chopped cherries in syrup, stirring constantly.

Decorated with cherries in syrup.

With RUM and cinnamon in a saucepan Mix 100 g of brown sugar with 2 tablespoons of water and a teaspoon of lemon juice.

Bring to a boil and caramelize sugar without becoming very dark.

Remove from heat and stir 200 ml of cream at room temperature, a little at a time and stirring quickly with a wooden spoon.

Add 50 ml of dark rum and a dash of cinnamon.

Sevite hot or cold sauce with bits of cinnamon.

With ORANGE and saffron melt 100 g of sugar in a pan with the juice of an orange and a sachet of Saffron, over low heat, stirring with a wooden cucchaio.

Cook for another 5 minutes without it caramelize.

Remove from heat and add 1/2 glass of orange liqueur.

Serve hot or cold sauce, decorate with mint leaves and orange zest.