Sunday, October 4, 2009

Raspberry Honey Sauce

For a simple vanilla ice cream, over decadent brownies, or as a dip for crunchy almond biscotti, this simple sauce has tons of flavor, and freezes well. I like to make a big batch every few months and use it in a pinch when I don't have time to make a from-scratch dessert. But with this sauce, you can take all the credit for a luscious, scrumptious dessert that guests and family are sure to love.

1 pint raspberries, fresh or frozen
1/2 C. sugar
1/4 C. honey
1/2 tsp. vanilla

In a small sauce pan, add all ingredients and bring to a simmer on a low heat. Cook for 10-12 minutes, stirring frequently. Serve hot over ice cream, pound cake, or brownies. Serve room temperature as a dip for crunchy cookies like butter cookies, wafer cookies, sweet pretzels, biscotti, or cinnamon-apple chips.

Serves 12-16 (2-3 T. servings)

Serving idea: Serve over White Chocolate Bars.

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