Recipe courtesy of Ina Garten
Stewed Fruit with Ice Cream
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 471
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 7 g
- Sugar
- 80 g
- Protein
- 5 g
- Cholesterol
- 39 mg
- Sodium
- 74 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 471
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 7 g
- Sugar
- 80 g
- Protein
- 5 g
- Cholesterol
- 39 mg
- Sodium
- 74 mg
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.
