Recipe: Berries & Cream

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by Helen Fletcher

KMOV.com

Posted on May 7, 2013 at 12:45 PM

Updated Tuesday, May 7 at 12:45 PM

This is an ideal Mother’s Day treat that can be made ahead of time.  It can top French Toast, pancakes or waffles – whatever is Mom’s favorite.  Even better, it can be served in bed, a special treat for a special woman.  Or, serve it at the end of dinner over ice cream to finish the meal in high style.  This is easiest enough for older children to help with, which would make it even memorable for Mom. 

Orange Cream Sauce

6 tablespoons unsalted butter
1/2 cup sugar
1/2 cup orange juice, freshly squeezed
1/4 cup lemon juice, freshly squeezed
2 tablespoons Curacao, Triple Sec, Cointreau or Grand Marnier
2 tablespoons Brandy
1/4 cup 40% cream
1/2 teaspoon cornstarch

Melt the butter in a saucepan.   Add the sugar, orange and lemon juice; bring to a boil and boil hard for 3 to 4 minutes until somewhat thickened.  Add the orange liqueur and brandy; boil another 2 minutes to return to thickness.  In the meantime whisk the cream and cornstarch together.  Remove the orange mixture from the heat and
let the boiling subside.  Add the cream mixture; return to heat and, stirring constantly, bring back to a boil and cook for 2 minutes.  Cool completely.

Yield:  Approximately1 cup

Notes:  The times given are approximate depending upon the size of the saucepan. However, a little thinner or thicker really doesn’t matter.  This may be made several days ahead and stored in refrigerator.  Warm briefly before using.

Assembly

Strawberries, cut if large
Blueberries
Blackberries
Red Raspberries

Mix berries together.  Have them at room temperature and combine with the Orange Cream.  Set aside.  Prepare the toast, pancakes or waffles.  Top with the fruit mixture.  If using as dessert, scoop the ice cream in serving dishes and top with the fruit and Orange Cream Sauce.


©Copyright Helen S. Fletcher, 2013.  All rights reserved.
 
 

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