How do you thicken fruit coulis?

[katymac]

I used to use icing sugar - but would rather avoid that now..can I use anything else??

TIA

What about arrowroot?

Arrowroot? Not sure exactly what it is but I know it's vegetarian, you buy it from healthfood shops and use it to thicken things without them going 'opaque'. I think you use it like cornflour, ie slake it in water and mix it into the coulis.

Simmer it for longer to evaporate more of the water, or use a little cornflower.

Potato starch (often sold under the name Farina) would work. You mix it with a little water just off the boil, and then blend it with the coulis. You mustn't actually boil the starch mix, as that will stop it setting.

If you're happy to cook the coulis, then a knob of butter will thicken it, or, of course, some cornflour.

Cornflour will change the taste and colour of the coulis, arrowroot won't.

Baby rice? Polenta? Have used both to thicken various things up after cooking disasters in the past and both worked well!

God what has happened to my spelling? Cornflour. Aagh!

Thanks for the suggestions - I think I might try arrowroot........

Thanks again