Tangy raspberries are simmered with sweet honey, and then made into a smooth sauce. It adds just the right amount of contrasting flavor to a variety of desserts. Plus, it is easy to make! If you want to take your food to the next level, often a simple sauce is the ticket, and this sauce is no exception.
This sauce is wonderful to use in many ways. Drizzle it over unsweetened yogurt and nut granola, for a fabulous breakfast. Or, drizzle over vanilla or chocolate coconut milk ice cream. Serve with homemade whipped cream (maple syrup sweetened or chocolate) over desserts, pancakes, or waffles. Make to go along with Dark Chocolate Tart 1 or 2. Drizzle over fancy drinks too!
I made it yesterday for my dad’s birthday. I made my brownie pudding cake, and served it with vanilla ice cream and this raspberry sauce. The raspberry sauce is the perfect foil to the richness of the ice cream, and the darkness of the chocolate.
Speaking of my Dad’s birthday, yesterday was such a solemn reminder of the fragility of life, as we grieved over the injuries and deaths of the bombing yesterday in Boston. I was reminded of a post I wrote a while back, called Facing Food in a Tragic World. In it I share some of my struggles and thoughts about writing about food when there is so much suffering and pain in the world.
We are so sad over the deaths and injuries and pain and confusion of so many there in Boston. Still during the shock of the knowledge of such a terrible act of terror, we took an afternoon to pause and celebrate my dad’s life. The bombings were a reminder not to take him, or the rest of my family and friends, for granted. It was good to stop to sing happy birthday, to eat cake, and to share how much we love and care for him, and are thankful for him.
It was a sober reminder to kiss my two year old’s head and give her an extra hug, while praying for the two year old with a head injury from the bombings.
It was good to be reminded of the honor it is to be able to have dessert with my family.
- 10 ounces fresh or frozen raspberries ( two heaping cups)
- ½ cup water
- ¼ honey (or to taste)
- In a medium pan, combine the three ingredients, and bring to a simmer over high heat, then turn to low. Keep at a low simmer until the raspberries are very soft and are falling apart.
- Blend the mixture (very carefully – you can cool first, if you want) until smooth.
- Stir through a fine sieve into a heat safe bowl.
- Chill. Will keep several days refrigerated.
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