While 90 percent of all raspberries grown in the United States come from California, Oregon, and Washington, the sweet fruit sprouts all over Michigan, too.
The berries peak in July and again in September, when Segal loves to use them on fall wedding cakes.
Mindy Segal’s Fresh Raspberry Framboise Compote
Yield: 6 servings
Cook time: 10 minutes
|1||Bottle (12 oz.) Lindemans framboise (at Binny’s Beverage Depot, binnys.com)|
|¼ cup||Orange juice|
|1 Tbsp.||Granulated sugar|
|¼ tsp.||Orange blossom water (available at Binny’s)|
|2 pints||Fresh raspberries|
1. Combine framboise, orange juice, honey, sugar, and orange blossom water in a saucepan. Bring to a boil. Lower heat and simmer until reduced by half.
2. Remove from heat. Put the raspberries in the liquid and steep until cooled to room temperature (about 10 minutes).
3. Drizzle over your favorite ice cream, gelato, frozen yogurt, or pound cake.
TIPS: Raspberries are extremely delicate and should be purchased no more than 2 days ahead of time. Rinse them quickly in cold water and carefully dry them just before use.
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