- Level: Advanced
- Total: 30 min
- Active: 20 min
- Yield: 1 1/2 cups sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 233
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 7 g
- Sugar
- 31 g
- Protein
- 3 g
- Cholesterol
- 15 mg
- Sodium
- 99 mg
This dish is a great use of berries that might not be in peak season. The sugar, citrus and spices transform the berries into a nuanced dessert that is super versatile. Not to mention, it makes the entire house smell divine, so I like to make this when I have company to serve over angel food cake with whipped cream.
- Level: Advanced
- Total: 30 min
- Active: 20 min
- Yield: 1 1/2 cups sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 233
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 7 g
- Sugar
- 31 g
- Protein
- 3 g
- Cholesterol
- 15 mg
- Sodium
- 99 mg
Ingredients
Directions
- In a skillet large enough to fit berries in one single layer, add most of the berries (reserve a handful to add at the end), lemon juice and sugar. Heat on low until the sugar is dissolved. Stir and increase the heat to medium.
- Add the honey, orange peels, cinnamon stick and cardamom. Simmer until the liquid has thickened, about 10 minutes.
- Turn off the heat. Add the brandy, and carefully ignite using a long match or click lighter. Return the pan to the heat and gently swirl to reduce the flames and very carefully flambe the mixture. Let the flames die down completely. Continue to cook for a minute or two if needed to thicken more. Discard the cinnamon stick and orange peels, if desired. Add the remaining berries, vanilla bean paste, butter, salt and orange juice. Combine into the sauce.
- Serve over ice cream, pancakes, waffles, angel food cake, crêpes or pound cake. Store in an airtight container in the refrigerator for up to one week. You can also freeze for up to 3 months.
