PA Baker
Master Chef
Stewed Berries with Ice Cream
3 half-pints fresh raspberries*
2 half-pints fresh blueberries*
1 ½ c sugar
¾ c water
2 Tbsp Framboise (optional)
2 pints good-quality vanilla ice cream
*can substitute equal amount of frozen berries
Combine 2 half-pints raspberries with the blueberries, sugar and ¾ c water in a medium saucepan. Bring to a boil, and cook uncovered over medium to low heat, stirring occasionally, until the sugar is a syrup and the berries have released their juices, 10-12 minutes. Remove from heat, and stir in the remaining half-pint of raspberries and the Framboise, if using.
Place ¾ cup stewed berries in a bowl. Add a large scoop of ice cream to each bowl, and serve immediately.
I’ve also eliminated the Framboise and added a bit of ground cinnamon for a different flavor.
3 half-pints fresh raspberries*
2 half-pints fresh blueberries*
1 ½ c sugar
¾ c water
2 Tbsp Framboise (optional)
2 pints good-quality vanilla ice cream
*can substitute equal amount of frozen berries
Combine 2 half-pints raspberries with the blueberries, sugar and ¾ c water in a medium saucepan. Bring to a boil, and cook uncovered over medium to low heat, stirring occasionally, until the sugar is a syrup and the berries have released their juices, 10-12 minutes. Remove from heat, and stir in the remaining half-pint of raspberries and the Framboise, if using.
Place ¾ cup stewed berries in a bowl. Add a large scoop of ice cream to each bowl, and serve immediately.
I’ve also eliminated the Framboise and added a bit of ground cinnamon for a different flavor.
