Barefoot Contessa Raspberry Sauce Recipes

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RASPBERRY ROASTED APPLESAUCE



Raspberry Roasted Applesauce image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 10

Zest and juice of 2 large oranges
Zest and juice of 1 lemon
3 pounds Granny Smith apples (6 to 8 apples)
3 pounds sweet red apples, such as Macoun (6 to 8 apples)
1/2 cup light brown sugar, lightly packed
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons ground cinnamon
12 ounces fresh raspberries (2 packages)
Vanilla ice cream, such as Haagen-Dazs, for serving
Orange zest, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the zest and juice of the oranges and lemon in a large (11-inch) ovenproof pot or Dutch oven, such as Le Creuset. Peel, quarter, and core the apples and add them to the pot, tossing them with the juices as you go.
  • Add the brown sugar, butter, cinnamon, and raspberries, cover, and bake for 1 to 1 1/4 hours, until the apples are very soft. Stir vigorously with a wire whisk. The applesauce will be smooth but still have a lot of texture. Serve warm with a scoop of ice cream and a dusting of orange zest.

BAREFOOT CONTESSA'S RASPBERRY SAUCE



Barefoot Contessa's Raspberry Sauce image

Make and share this Barefoot Contessa's Raspberry Sauce recipe from Food.com.

Provided by Juenessa

Categories     Raspberries

Time 15m

Yield 2 cups

Number Of Ingredients 5

1/2 pint fresh raspberry
1/2 cup granulated sugar
1/4 cup water
1 cup seedless raspberry jam
1 tablespoon framboise liqueur

Steps:

  • Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan.
  • Bring to a boil, lower the heat, and simmer for 4 minutes.
  • Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth.
  • Chill (for two to three hours).

Nutrition Facts : Calories 678.9, Fat 0.6, Sodium 52.6, Carbohydrate 169.5, Fiber 6.8, Sugar 131, Protein 1.5

PANNA COTTA WITH FRESH RASPBERRY SAUCE



Panna Cotta with Fresh Raspberry Sauce image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 9h30m

Yield 6 servings

Number Of Ingredients 13

2 teaspoons (1 packet) unflavored gelatin
3 cups heavy cream, divided
2 cups plain whole milk yogurt
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
3/4 cup sugar
2 tablespoons Grand Marnier liqueur
Fresh Raspberry Sauce, recipe follows
2 (6-ounce) packages fresh raspberries
1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree
1 tablespoon framboise liqueur

Steps:

  • In a small bowl, sprinkle the gelatin on 3 tablespoons cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
  • Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
  • Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.
  • Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

RASPBERRY CHEESECAKE



Raspberry Cheesecake image

Provided by Ina Garten

Categories     dessert

Time 14h

Yield 12 to 15 servings

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
  • Raise the oven temperature to 450 degrees F.
  • To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
  • Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
  • Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
  • To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
  • Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

FRESH RASPBERRY GRATINS



Fresh Raspberry Gratins image

Provided by Ina Garten

Categories     dessert

Yield 6 servings

Number Of Ingredients 6

8 extra-large egg yolks
2/3 cup superfine or caster sugar
1 cup sweet Marsala wine
1/4 teaspoon pure vanilla extract
6 half-pints fresh raspberries
Granulated sugar

Steps:

  • Preheat the broiler for at least 15 minutes, with the rack about 5 inches away from the heat.
  • To make the sabayon, whisk together the egg yolks and sugar in a heat-proof bowl set over a pan of simmering (not boiling) water until thick and creamy, about 4 to 5 minutes. Whisk almost constantly, scraping the egg mixture from the bottom of the bowl. Slowly whisk in the Marsala wine and continue whisking over the simmering water for about 5 more minutes, until the mixture is thick and smooth, like a soft whipped cream. It should register about 150 degrees F on an instant-read thermometer. Whisk in the vanilla, remove from the heat, and set aside.
  • Place one snug layer of raspberries in 6 (6 to 7-inch) shallow gratin dishes. (Each of my dishes holds about one half-pint of raspberries.) Spoon enough sabayon over the raspberries to cover them. Sprinkle each one lightly with granulated sugar. Arrange the dishes on 2 sheet pans and place themone pan at a timeunder the broiler for 2 to 3 minutes, or until the tops of the gratins are lightly browned. Watch them carefully; they burn really quickly! Serve warm.

MIXED BERRY PAVLOVA



Mixed Berry Pavlova image

Provided by Ina Garten

Categories     dessert

Time 2h37m

Yield 6 servings

Number Of Ingredients 18

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Triple Raspberry Sauce, recipe follows
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon framboise liqueur

Steps:

  • Preheat the oven to 180 degrees F.
  • Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
  • Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
  • Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
  • Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
  • Sweetened Whipped Cream:
  • Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
  • Yield: 1 cup
  • Triple Raspberry Sauce:
  • Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
  • Yield: 2 cups

FRESH RASPBERRY SAUCE



Fresh Raspberry Sauce image

Provided by Ina Garten

Categories     dessert

Time 15m

Yield 2 cups

Number Of Ingredients 4

1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree (see Cook's Note)
1 tablespoon framboise liqueur

Steps:

  • Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

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