Verrrry Berrrry Shortcake |
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Prep Time: 3 Minutes Cook Time: 15 Minutes |
Ready In: 18 Minutes Servings: 6 |
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This is a quick and pretty dessert to make, and has always gotten lots of compliments. Makes a excellent finale for a spicy entree. Pound cake may be substituted for Angel Food Loaf. ENJOY! Ingredients:
1 1/4 cups dried mixed berries (cherries, cranberries, blueberries,) |
1/4 cup raisins |
1/4 cup sugar or 1/4 cup splenda sugar substitute |
1/2 cup white wine |
1/3 cup orange juice |
2 drops red food coloring (optional) |
1 (10 1/2 ounce) angel food cake, loaf |
whipping cream |
Directions:
1. In heavy saucepan, combine sugar, 1/4 cup orange juice and wine, heat over medium heat.
2. When starting to bubble, immediately reduce heat to medium-low; add dried berries and raisins.
3. Cook until fruit plumps, (about 10-12 minutes)stirring occasionally.
4. Just before serving, add remaining orange juice; and thicken sauce by adding one half-one Buerre Manie: Beurre Manié- French Sauce Thickener, and stirring constantly, thickening to syrup-like mixture.
5. If using food coloring, add and blend well. Add more orange juice if too thick. (Will thicken more as sauce cools)
6. To serve, cut slices of loaf and place on individual plates.
7. Spoon warm Verrry Berrry mixture over slices and top with whipped cream.
8. ENJOY!
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