DRUNKEN BERRIES
Beautiful summer dessert using fresh berries and a splash of pear liqueur. Enjoy a la carte or a la mode. Exceptionally lovely on the Fourth of July. Serve berries by themselves or over vanilla gelato, with a small amount of excess liquid - but it should not be a berry soup.
Provided by angela
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 4h25m
Yield 8
Number Of Ingredients 6
Steps:
- Combine sugar with water in a saucepan over medium-high heat, stirring until the sugar has dissolved and the mixture comes to a boil. Reduce heat to low and simmer for 5 minutes; remove from heat and let stand 5 more minutes.
- Stir pear liqueur into the syrup and refrigerate for 1 hour.
- Gently combine strawberries, blueberries, and blackberries in a large bowl and pour syrup over the berries to coat. Allow berries to stand for about 3 hours to absorb flavors. Mixture can stand up to 3 days if desired.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 47.3 g, Fat 0.5 g, Fiber 3.9 g, Protein 1.2 g, Sodium 2 mg, Sugar 42 g
DRUNKEN BERRIES WITH CHOCOLATE SAUCE
This is so so good. Great for a romantic dinner
Provided by Kathy Griffin
Categories Fruit Desserts
Time 15m
Number Of Ingredients 7
Steps:
- 1. Wash and split berries, place in bowl and add orange liqueur or extract, cover with plastic wrap and place in fridge for at least 30 minutes.
- 2. In a medium sauce pan add heavy cream and over medium heat bring to a slow boil and let reduce down some, break chocolate bar into pieces and add to cream,add salt and sugar, stir until chocolate is melted. Remove from heat and let cool. Will thicken some as it cools.
- 3. With a slotted spoon place berries in a glass serving bowl( I used my martini glasses) spoon chocolate over and top with whipped cream( store bought is ok, but I made mine with heavy cream and confectioners sugar to sweeten)
DRUNKEN CHOCOLATE COVERED STRAWBERRIES
Simple yet elegant, who doesn't love alcoh9l infused chocolate covered strawberry? Easy to make bite-size pieces of heaven, they're a perfectly elegant, sweet dessert!
Provided by Karina
Categories Dessert
Time 27m
Number Of Ingredients 6
Steps:
- Line a sheet pan with parchment or wax paper. Set aside.
- Place strawberries in a large bowl. Cover completely with vodka (add more if needed). Refrigerate for at least 1 hour, or up to 5 hours if time allows.
- Drain strawberries, reserve vodka for future use. Thoroughly pat strawberries dry with paper towel. (The chocolate will not stick if the strawberries are not dried well).
- In a microwave-safe bowl, combine semisweet chocolate, milk chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted.
- Pierce the stem-end of a strawberry with a fork and dip strawberry into the melted chocolate. Lift strawberry just above the bowl and twist around a couple of times to let excess chocolate drip off. Place strawberry on lined pan and repeat with remaining strawberries. Chill until the chocolate sets, about 15-30 minutes.
- To drizzle strawberry with white chocolate for effect: Melt white chocolate using the same directions as above. Dip the tip of a fork into the chocolate and drizzle in a zig-zag pattern over the dipped strawberries. Let set in the refrigerator for a further 30 minutes, or until set.
Nutrition Facts : Calories 95 kcal, Carbohydrate 11 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 2 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
CHOCOLATE RIVER OVER DRUNKEN BERRIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Soak berries in liqueur for 20 minutes.
- Melt chocolate with cream and salt over low heat until smooth and combined.
- Remove berries to 2 dessert bowls with slotted spoon. Drown drunken berries in chocolate river, top with mounds of whipped cream and garnish with orange zest and chocolate shavings.
DRUNKEN SAUCE
I love this sauce (it's actually more of a gravy) recipe for the ease and flavor. Pour or spoon over desired dish and enjoy.
Provided by sixfins
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 21m
Yield 8
Number Of Ingredients 4
Steps:
- Combine butter and chicken stock reduction in a large skillet over medium heat; stir until melted and combined, about 1 minute. Pour in apple cider; bring to a boil. Cook until mixture is reduced by 2/3, about 5 minutes. Stir in heavy cream; simmer sauce until thick and reduced by 1/2, about 5 minutes.
Nutrition Facts : Calories 134.4 calories, Carbohydrate 2.9 g, Cholesterol 44.6 mg, Fat 12.5 g, Protein 0.8 g, SaturatedFat 7.8 g, Sodium 39 mg, Sugar 2 g
DRUNKEN CRANBERRY SAUCE
A delicious holiday (or not) whole berry sauce that is so simple (if you don't sneak a sip of the liquid while you are acquiring the ingredients) that you'll be amazed.
Provided by R. Richard Daggett
Categories Fruit
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients (in saucepan large enough to hold ingredients and more).
- Cook over low heat until most of berries have "popped".
- Add zest and cinnamon.
- Remove from heat.
- Cool and store in refrigerator or freeze until wanted.
ICED BERRIES WITH HOT CHOCOLATE SAUCE
Here's a simple and tasty pudding idea for using up a packet of frozen berries
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 10m
Number Of Ingredients 4
Steps:
- Make the sauce. Pour the cream into a small saucepan and break in the chocolate. Heat gently, stirring, until the chocolate melts into a smooth sauce. Take care not to overheat or the chocolate will seize into a hard lump. Remove from the heat and stir in the rum, if using.
- Scatter the frozen berries on 4 dessert plates or in shallow bowls. Pour the hot chocolate sauce over the fruits and serve immediately, as the fruits start to defrost.
Nutrition Facts : Calories 377 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.14 milligram of sodium
DRUNKEN CAKE
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°. Grease and flour a 9-inch round cake pan. Put the egg whites in a large mixing bowl. Put the egg yolks in a small bowl. In a separate medium bowl mix the flour, baking powder, and salt. 2. With an electric beater or mixer, beat the egg whites until foamy and white. Add 1/4 cup of the sugar. And beat until shiny and soft peaks form. With the same beater, in a separate bowl beat the yolks with the remaining sugar until thick, pale yellow, and fluffy. Add the yolks to the beaten whites, and using low speed, blend 5 seconds. 3. With a rubber spatula, in 3 additions, fold the flour mixture carefully into the egg mixture. Drizzle the melted butter and vanilla over the batter, and stir gently to blend ingredients into a smooth batter. 4. Pour the batter into the prepared cake pan. Bake 25 to 30 minutes, or until the cake is golden brown on top, and a tester inserted in the center of the cake comes out clean. 5. When done, remove the cake from the oven, and let stand in the pan on a rack 5 minutes. (Don't cool cake.) Meanwhile, prepare the rum syrup. In a medium pan, stir together the sugar and water. Bring to a boil, stirring, to dissolve the sugar then reduce heat to low and simmer 2 minutes. Remove from the heat, and stir in the rum. 6. Gradually spoon the hot rum syrup over the hot cake until it is all absorbed. Cool at least 1 hour before serving. Cut the cake in wedges while in the pan and serve at room temperature or cold. Store the cake, well covered, in the refrigerator up to 3 days.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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