Chambord Berries With Ice Cream Recipes

CHAMBORD CREAM

Chambord Cream image

I love serving this for holiday get-togethers because it's festive, easy to make and is a great way to incorporate fruit in a buffet type setting. I also serve it frequently as a light dessert. Chambord often can be found at your local liquor store in small airplane-sized bottles, which work great for this. During the Christmas season, I always like to include starfruit to make it even more festive. -Brittany Allyn, Mesa, Arizona

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 10 servings.

Number Of Ingredients 5

Ingredients

3 ounces cream cheese, softened
3 tablespoons plus 2 teaspoons Chambord raspberry liqueur, divided
3 tablespoons seedless raspberry jam
1 cup heavy whipping cream
Assorted fresh fruit

Steps:

Whisk together cream cheese, 3 tablespoons Chambord and raspberry jam until very smooth. In another bowl, beat cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until combined. Spoon into small glasses; refrigerate. Just before serving, drizzle remaining Chambord over cream mixture. Serve with fresh fruit.

Nutrition Facts : Calories 145 calories, Fat 12g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 33mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

STEWED BERRIES WITH ICE CREAM

Stewed Berries with Ice Cream image

Fresh raspberries and blueberries can be stewed in minutes; they make a delicious topping for vanilla ice cream. Framboise, raspberry-flavored liqueur, adds extra zing.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 6

Ingredients

3 half-pints fresh raspberries
2 half-pints fresh blueberries
1 1/2 cups sugar
3/4 cup water
2 tablespoons Framboise (optional)
2 pints good-quality vanilla ice cream

Steps:

Combine 2 half-pints raspberries with the blueberries, sugar, and 3/4 cup water in a medium saucepan. Bring to a boil, and cook uncovered over medium to low heat, stirring occasionally, until the sugar is a syrup and the berries have released their juices, 10 to 12 minutes. Remove from heat, and stir in the remaining half-pint of raspberries and the Framboise, if using.
Place 3/4 cup stewed berries in a bowl. Add a large scoop of ice cream to each bowl, and serve immediately.

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