Any recipes/experience creating a concentrated fruit sauce in a rotovap? I've seen some savory recipes (one is in modernist cuisine), but haven't been able to find a successful approach to concentrating a fruit juice. The idea is to create something like a sauce or coulis, and my thought was to use the rotovap to gently evaporate the water to concentrate the juice at low temperature, thereby resulting in a sauce with more intense flavor than could be achieved using heat, which would destroy certain flavor compounds in the fruit. What's happening when I try this is that all the flavor and aroma is being evaporated into the distillation flask, so I end up with a tasteless sludge that has no aroma or flavor, and then I end up with flavored water that has a beautiful aroma, but if I put the flavored water back into the distilled sauce, then I'm back where I started, with the aroma + the water that I was trying to eliminate. Would appreciate hearing from anyone who's successfully done this!
