 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
You can substitute frozen strawberries, thawed according to package directions. Ingredients:
1/2 cup butter |
1/2 cup packed light brown sugar |
1 1/2 cups fresh raspberries |
2/3 cup honey-roasted cashews or 2/3 cup honey-roasted almond, coarsely chopped |
1 teaspoon finely shredded lemon peel |
2 pints vanilla ice cream, and or 2 pints raspberry sorbet |
Directions:
1. In a large skillet melt butter; stir in brown sugar until melted.
2. Cook, stirring frequently, over medium heat until boiling.
3. Reduce heat to medium-low.
4. Cook and stir for 1 minute; remove from heat.
5. Add raspberries, nuts, and lemon peel; stir very gently to coat.
6. Scoop ice cream and /or sorbet into eight small dessert cups.
7. Top with raspberry mixture.
8. Serve immediately.
|
|