Strawberries With Raspberry And Passion Fruit Sauce Recipes

STRAWBERRIES WITH RASPBERRY AND PASSION FRUIT SAUCE

Steps:

• Bring the berries to room temperature.
• Place the raspberries and sugar in a small saucepan and cook over low heat, stirring occasionally, until it's simmering.
• Cook for 5 minutes, then remove from heat to cool.
• While the syrup is cooling, halve the passion fruits and scoop out the seeds and juice.
• Use a blender or food processor to blend the passion fruit pulp and raspberries together for a few seconds. Strain through a fine, nylon sieve to remove seeds.
• Fold the strawberries into the sauce and serve with plain ladyfingers.

STRAWBERRIES IN RASPBERRY SAUCE

Steps:

• In a blender or food processor fitted with the steel blade, combine the raspberries, salt, and vanilla. Puree until smooth. Pass the puree through a fine strainer into a bowl, pressing down on the pulp to get every bit of the juice. Taste as you stir in sugar, one teaspoon at a time.
• Set aside 6 whole strawberries for garnishes. Fold the raspberry sauce into the remaining berries.
• Serve right away or hold up to an hour. Spoon into bowls and enjoy at room temperature.

STRAWBERRY-RASPBERRY SAUCE

Steps:

• In a medium saucepan, heat raspberry jam over medium heat, stirring occasionally, until liquefied, about 3 minutes.
• Add frozen strawberries. Simmer until softened, 5 to 10 minutes. With a potato masher, lightly mash strawberries, leaving some large pieces. Cool completely.
• Transfer to an airtight container; refrigerate up to 1 week. (If sauce solidifies, warm in the microwave or over low heat.)