Some raspberries produce in the spring, some in the fall, some do both. Of the berries we have in the garden, Frederick and Alastair both have chosen raspberries as their favorites. Both boys believe these berries to be the sweetest of all. I love them because of their complex flavors. Each variety sings its own special song and they all take on rich qualities when cooked.
This berry delicious dessert showcases fresh and roasted raspberries. Pile the berries and toppings on slices of your favorite shortcake. Or forget the cake and just go for a bowl of berries with ice cream and whipped cream.
If possible, try different varieties of raspberries in their range of colors from black through purple to red and on to yellow. Each will give you a slightly different taste experience.
Raspberry Syrup Ingredients
- 1 pound raspberries, washed and dried
- 1 tablespoon butter
- 2 tablespoons honey
- 1 tablespoon fresh orange juice
- 6 slices of shortcake
- 1 pint vanilla ice cream, preferably homemade
- 1 cup heavy cream, whipped and sweetened
- 1 tablespoon grated orange zest or 1 teaspoon orange extract
Raspberry Syrup Steps
- Melt the butter in a heavy medium-sized skillet.
- Add 2/3 of the berries and drizzle on the honey. Cook the berries until they just begin to break down. This will vary depending on the berry size and variety. 5-10 minutes should be plenty.
- Remove the skillet from the heat. Stir in the orange juice. Allow the berries to cool almost to room temperature.
- Place the shortcake slices on 6 dessert plants.
- Divide the roasted berry mixture evenly over the six plates.
- Top each with a dab of ice cream.
- Top the ice cream with sweetened whipped cream enhanced with the tablespoon of orange zest. The berry and citrus flavors sing beautifully together.
- Use the uncooked berries as the finishing garnish for your desserts.
You might also freeze your dessert plates for an hour or two before assembling these desserts. It buys you a little time before the ice cream begins to melt.