Recipe courtesy Chef Tracy Griffith. Ingredients: 1/2 cup water
1/2 cup white wine
1 cup raspberries
1 cup sugar Preparation: Combine water and white wine in a medium saucepan over very low heat. Add 1/2 cup raspberries and sugar. Stir with a whisk, then use the whisk to mash the berries. Simmer for 20 to 30 minutes, until mixture looks like thin raspberry preserves. Gently fold remaining 1/2 cup of raspberries into the topping. Chef's Notes: - You can use strawberries or blueberries instead of the raspberries.
- This is good over ice cream or pound cake; it's also good between layers of cake covered with whipped cream and additional sauce poured over the cake.
- Strain through cheesecloth for a smooth, seedless syrup. You can place the syrup in a squirt bottle and use it to decorate your plate or to pour over ice cream or cake.
Website resources for Fruit Desserts: Poached Pears Stuffed with Maytag Blue Cheese and Roasted Walnuts Wrapped in Puff Pastry with Port Wine Reduction Sauce from Food TV.com Roasted Pears with Gorgonzola and Hazelnuts from Food TV.com Grapefruit with Golden Raisin Rum Syrup from Food TV.com Glazed Grapefruit with Ginger from Food TV.com Cherry Pudding from Food TV.com Cherry-Almond Couscous from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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