Berry Compote With Crispy Won Ton Strips And Vanilla Ice Cream Recipes

BERRY COMPOTE WITH CRISPY WON TON STRIPS AND VANILLA ICE CREAM

Berry Compote with Crispy Won Ton Strips and Vanilla Ice Cream image

Categories Salad Liqueur Wine Berry Dessert Blackberry Raspberry Strawberry Spring Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

For compote
1 cup raspberries
1 cup blackberries, halved lengthwise if large
1 cup quartered strawberries
1/2 cup dry white wine
1 tablespoon crème de cassis or Chambord liqueur
1/4 cup sugar
For won ton strips
1 to 2 cups vegetable oil for frying
8 won ton wrappers, thawed if frozen, cut into 1/4-inch-wide strips
1 pint vanilla ice cream
Garnish: confectioners sugar for dusting

Steps:

Make compote:
Combine berries in a large bowl. Heat wine, crème de cassis, and sugar in a small heavy saucepan, stirring, until sugar is dissolved, then pour over berries. Toss gently and let stand 10 minutes.
Fry won ton strips while compote is standing:
Heat 1/2 inch oil in a heavy skillet over moderate heat until a won ton strip sizzles when added. Fry strips in 2 or 3 batches, stirring gently with a slotted spoon, until golden, about 30 seconds. Drain on paper towels.
Top compote with ice cream, then won ton strips.

APRICOT, CHERRY, AND BLUEBERRY CRISP WITH VANILLA BEAN ICE CREAM

Apricot, Cherry, And Blueberry Crisp With Vanilla Bean Ice Cream image

Number Of Ingredients 13

Ingredients

FILLING:
3 pounds fresh apricot, peeled, pitted, and cut into 1/2-inch-thick slices
2 pounds fresh sweet red cherries
2 cups fresh or frozen blueberries
1 1/2 cups granulated sugar
1/2 cup all-purpose flour
TOPPING:
2 1/2 cups old-fashioned oats
1 1/2 cups packed dark brown sugar
2 teaspoons ground cinnamon
2 teaspoons salt
1 cup unsalted butter (2 sticks), melted
Vanilla Bean Ice Cream

Steps:

Preheat the oven to 400°F. Butter a 9-by-13-inch baking dish.TO PREPARE THE FILLING: In a large bowl, combine the apricots, cherries, blueberries, sugar, and flour. Pour the mixture into the prepared dish.TO PREPARE THE TOPPING: In a separate large bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Mix thoroughly. Add the melted butter and stir until blended. Sprinkle the topping evenly over the fruit mixture.Bake for 25 to 30 minutes, or until the topping is brown and the fruit bubbles. Let cool for 5 to 10 minutes before serving. If made ahead, reheat in a preheated 350°F oven for 10 to 15 minutes. Serve with the vanilla ice cream.From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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