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8 ounces raspberries
2 tablespoons brown sugar
1 lemon juice
2 tablespoons raspberry liqueur
3 tablespoons butter
1 pound peaches
3 plums ; sliced
8 ounces cherries
8 ounces grapes
1/2 teaspoon ginger
4 ounces blueberries
6 ounces apricots
Submitted by apronchick
A fruit experience with some liqueur
Cal: 207 Fat: 7g Carbs: 38g Protein: 3g Fiber: 6g
Original recipe serves 6
½ 2x 3x Reset
Ingredients (serves 6)
Directions
In a blender puree raspberries, sugar and lemon juice.
Strain through a sieve into a small bowl. Stir in liqueur and add a little water if needed to thin the sauce.
Heat wok (or large skillet) , add butter, peaches, apricots and plums and gently stir-fry 3 to 4 mins until fruit begins to soften. Add cherries, grapes and ginger. Stir-fry until fruits are tender. Remove wok from heat and stir in blueberries. Spoon fruit into a serving dish and cool slightly. Serve with yogurt.
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