For each coulis, combine the ingredients in a small saucepan over high heat. Cook, stirring, for 12 to 15 minutes. Remove from the heat and allow to cool for about 15 minutes.
Pour the mixture into the bowl of a food processor. Pulse several times, then purée, and serve.
Yield: 1 cup blackberry coulis, 1 1/2 cups strawberry coulis, 1 1/2 cups peach coulis
Note: Strain the coulis if there are seeds, such as blackberry or raspberry.