• 6servings
  • 20minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1/4 golden pineapple, peeled and large-diced

  2. 3 half-pints fresh raspberries, divided

  3. 2 half-pints fresh blueberries

  4. 1 1/2 cups sugar

  5. 3/4 cup water

  6. 2 tablespoons framboise ( raspberry brandy), optional

  7. 2 pints good vanilla ice cream

Instructions Jump to Ingredients ↑

  1. 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.

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


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