Recipe courtesy of Ina Garten
Save Recipe Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Place the pineapple in a medium saucepan, then add 2 half-pints of raspberries, all the blueberries, the sugar, and 3/4 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 5 to 7 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining half-pint of raspberries and the framboise, if desired. Set aside until warm.

Place about 3/4 cup of fruit in each bowl and top with a scoop of ice cream.

More from:

Snacks for Kids

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Beef Stew

Recipe courtesy of Food Network Kitchen

Brunswick Stew

Recipe courtesy of Jamie Deen

Frozen Fruit Smoothies

Recipe courtesy of Food Network Kitchen

Oxtail Stew

Recipe courtesy of Sunny Anderson

Chicken Stew

Recipe courtesy of Giada De Laurentiis

The Ultimate Beef Stew

Recipe courtesy of Tyler Florence

Yogurt and Fruit Parfaits

Recipe courtesy of Rachael Ray

Parker's Beef Stew

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories