Fruity Goodness

Here's the promised post about the fruit sauce I created to drizzle over some vanilla ice cream. I started off with a couple pints of fresh raspberries, but really only ended up using one because the other wound up having some mold in it. The perils of trusting No Frills produce (it's either really good or really awful). I picked over the non-moldy batch and reserved a few of the best berries for garnish. They looked quite lovely in their little bowl:




The recipe for the sauce was modified from one I found online for blueberry sauce (which was a success when paired with cheesecake). This time, instead of blueberries I used the fresh raspberries and some frozen strawberries to give it substance and it turned out beautifully.


See? Saucy goodness!

The recipe is as basic as it gets:

• About 2 c. fruit (I used maybe 1 1/2 cups of raspberries and 1/2 cup frozen strawberries)
  
• 1/3 c. sugar
  
• 1 tbsp. lemon juice
  
• 1/4 tsp. salt
  
• 1/2 tsp. vanilla
  

Wash and crush the berries (if using frozen berries, microwave for about 1 min. to soften) in a small saucepan and add sugar, lemon juice and salt. Mix well. On stove bring the mix to a boil, boil for one minute. Remove from heat, add vanilla and chill.

Use to top anything that could use added punch, such as ice cream, cheesecake, meringue, etc. etc.

Oh, and as a bonus I'll post a photo of the chocolate chip cookies I made tonight. I'm not bothering to give them their own post, as they're just run-of-the-mill, straightforward cookies, but they sure do look pretty: