Macerated Berry Topping Recipes

MACERATED BERRY TOPPING

Macerated Berry Topping image

This mix of berries is our preferred finishing touch for summer (so long, cherry on top!).

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 45m

Number Of Ingredients 2

Ingredients

4 cups mixed berries (slice larger ones)
1/2 cup sugar

Steps:

Combine berries with sugar. Stir occasionally for 45 minutes, and watch as they transform into a vibrant, juicy sauce. Serve over ice cream, pancakes, or shortcake. For a float, alternate the berries with scoops of ice cream and top it all off with seltzer.

MIXED BERRY COMPOTE

Mixed Berry Compote image

A sweet mixed berry compote that goes perfect over ice cream or with yogurt in a parfait.

Provided by Nathan Plesnicher

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 5

Ingredients

2 teaspoons cornstarch
1 tablespoon brandy
4 cups fresh mixed berries with juices
½ cup white sugar
⅓ cup honey

Steps:

Dissolve cornstarch in brandy in a small bowl and set aside.
Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 30.7 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 1.4 mg, Sugar 27.9 g

MACERATED BERRIES

Macerated Berries image

Provided by Rachael Ray : Food Network

Categories dessert

Time 5m

Yield 1 quart

Number Of Ingredients 5

Ingredients

1 pint blackberries
1 pint raspberries
1 splash limoncello
2 tablespoons superfine sugar
1/2 cup fresh mint leaves, chopped

Steps:

In a medium bowl, combine the berries and limoncello. Sprinkle the sugar over the berries and stir until the sugar dissolves. Stir in the mint.;

RED WINE MACERATED BERRY SHORTCAKES

Red Wine Macerated Berry Shortcakes image

Provided by Food Network Kitchen

Categories dessert

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 cups Gallo Chianti
1/2 cup sugar
1 1/2 cups blueberries
1 1/2 cups strawberries, sliced
1 1/2 cups raspberries
1 tablespoon fresh squeezed lemon juice
1 pound cake, sliced into 1 inch thick slices (should have 8 slices total)
1 cup heavy cream
1/4 cup confectioners sugar
2 teaspoons vanilla extract
4 whole strawberries

Steps:

In a saucepan, combine the Chianti and the sugar. Bring to a boil. Reduce heat to a simmer and reduce by 2/3. Remove from the heat and cool completely. In a large bowl, combine the berries, the lemon juice and the cooled wine syrup. Refrigerate for 2 hours, up to 24 hours. Whip the cream to soft peaks. Add the confectioner's sugar and vanilla and whip to medium stiff peaks. Place one slice of pound cake on 4 plates. Top each slice with 1/2 cup of the red wine macerated berries. Place another slice of pound cake on top of the berries. Top with another 1/2 cup of berries. Top each with a dollop of whipped cream. Garnish with 1 whole strawberry.

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