Considered a “dish for all seasons” by chef Jeremiah Tower,
this timeless classic can be prepared in 10 minutes. This stew
is just as perfect served over ice cream as it is on pound
cake.Remember that fragile fruits such as raspberries should
be added in the last minute of cooking.
Warm Fruit Stew
1 tablespoon sweet butter,
cut in cubes
1. PREPARE LIGHT SYRUP: Combine water and
sugar in a 2: 1 ratio in a sauce pan. Bring to a
boil, stirring constantly until all the sugar is
dissolved. Simmer 5 minutes; cool.
2. Combine berries in a large frying pan with the
syrup. Cook over medium heat for 2 minutes,
shaking the pan gently to coat the berries with syrup.
3. Add butter, a pinch of salt and lemon juice and
continue to cook, swirling the berries and butter
around in the pan for 1 minute or until the butter
is melted. Spoon the fruit onto 4 plates and place
scoops of ice cream in the center of each serving.
Makes 4 servings.