- Prep time
- 20 minutes
- Cook time
- 5 minutes
- Serves 4
- 2 pints fresh raspberries
- 1 pint fresh blueberries
- ½ banana
- ¼ cup plus 1 tablespoon honey
- 1 teaspoon lemon juice
Puree together blueberries, banana and 1 tablespoon honey; refrigerate.
In a small pot over low heat, warm ¼ cup honey until it reaches the consistency of oil. Remove from heat, stir in lemon juice, then place in refrigerator to cool.
Transfer berry puree to a pastry bag (a 1-quart Ziploc freezer bag is an ideal substitute; just cut off a small portion from one corner). Gently squeeze puree into the center of each raspberry, filling just to the top. Arrange on a platter or place in a bowl. When all berries have been filled, drizzle half of the honey-lemon sauce over the top. Reserve honey sauce for later use.
Serve raspberries over ice cream, with fresh yogurt, on a slice of plain cheesecake or with sponge cake. If you prefer a slightly sweeter profile, drizzle reserved honey sauce over dessert of choice.
Techniques used in this recipe:
Icewine got its name because it is made from very ripe frozen grapes. As the frozen grapes are pressed, the sweet, high-acid, concentrated juice is separated from the ice. Icewine is high in both sweetness and acidity - drinking it is out of this world!
Dolcetto has firm grapey-spicy fruit set off against a subtle bitter-chocolate background. It has relatively little acid, is low in tannins, and is lighter in body than Barbera, making it wonderfully easy to drink.
Taste the stars! True Champagnes come from only one region, also called Champagne, about 90 miles northeast of Paris. Making Champagnes involves a secondary fermentation that occurs in the bottle, lending the wine its effervescence.