Simple is beautiful, and all it takes sometimes is a simple little flourish to enhance an already delectable meal.

Simple is beautiful, and all it takes sometimes is a simple little flourish to enhance an already delectable meal.

The fruit sauces below are a flourish that will raise your New Year's Day French toast, everyday waffles or ice cream to a showstopping round of oohs and aahs.

These simple toppings can be made ahead, but are best when made and served immediately. To make the process easier, follow the rule of mise en place. Gather all your ingredients and measure, chop and peel them. Place them in separate bowls or cupcake papers on a plate or tray. When you're ready to cook, all you have to do is bring out your tray and pan and cook away — no running around the kitchen looking for ingredients or measuring spoons.

A little dollop of eggnog or gingersnap ice cream melting on top of the fruit will definitely soak up the sins of the evening before! Don't be afraid to add a little hair of the dog to the sauces, either. Calvados or brandy would be wonderful with the Apple Raisin Compote. Try Grand Marnier with the Caramel Orange Zip or a dash of Chambord with the Berry Good Sauce.

Apple raisin compote

To hurry this recipe along, steep your spices in the apple cider the day before. Remove before reheating.

4 Golden Delicious apples, cored and sliced (If you're using Golden Delicious, you do not have to peel them. Any other apple must be peeled.)

¼ cup of raisins, Craisins or currants

1 4-inch piece of a cinnamon stick

2 cloves

2 whole allspice

1 cup apple cider

1 tablespoon butter, ice cold, cut into pieces

In a saucepan over high heat, bring the apple cider to a boil; reduce heat to low. Add the whole spices and simmer, covered, for 10 minutes. Remove the spices and add the raisins and sliced apples. Simmer, stirring occasionally, uncovered until the raisins are plump and the apples are tender. Remove from heat. Stir in butter until melted.

If you're feeling particularly adventurous, add a tablespoon or two of Calvados or plain brandy to the cider.

Berry good sauce

½ cup blueberries or blackberries

1 cup sliced strawberries

2 teaspoons honey (or more to taste)

Juice and zest of one fresh orange

Bring the orange juice to a boil over high heat. Add the honey and zest and stir until honey is dissolved. Reduce the heat to medium and add the berries. Stir gently until the berries are warmed through. Remove the berries from the juice. Raise the heat to high and reduce the liquid to half. Add a pinch of salt. Reunite reduced liquid with the warm berries. Serve.

Caramel orange zip

½ cup sugar

½ cup water

Juice and zest of one orange

1 teaspoon vanilla extract

2 tablespoons butter, salted or sweet

2 oranges, peeled and sectioned

In a frying pan, bring the water and sugar to a boil. Continue to boil until the mixture turns amber in color. Add the juice, zest, vanilla and butter; stir until the butter has melted and incorporated. Add the orange sections and heat through. Serve.

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