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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: In a large saucepan, bring the sugar and water to a boil. Simmer for
10 minutes. Add the strawberries and blueberries to the pan and cook for 2
minutes. At the last minute, add the mixed raspberries and butter to the
saucepan with the other ingredients.
Heat just until butter melts. Spoon the mixture onto a flat plate and
serve with a scoop or ice cream in the center.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA
| Ingredients:
1 Cup(s) Strawberries, fresh
1 Cup(s) Raspberries, fresh
1 Cup(s) Blueberries, fresh
1/2 Cup(s) Non-fat egg substitute (equivalent to 2 eggs)
1/2 Cup(s) Blackberries for garnish
2 Ounce(s) Calvados |
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