Vera's Recipes

Desserts

Warm Three-Berry Sauce with Ice Cream in Chocolate Cups

Desserts
Serves 4
8 ingredients
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Ingredients

  • 2 tbsp unsalted butter
  • ½ cup raspberry preserves
  • 1 tbsp Framboise (raspberry liqueur) or Triple Sec (orange liqueur)
  • 2 cup mixed raspberries, tiny wild blueberries or blackberries, and sliced strawberries
  • 1 pint vanilla or French vanilla ice cream
  • Chocolate Leaf Cups (recipe follows)
  • 12 oz Chocolate Leaf Cups; 3 oz per cup semi-sweet chocolate pieces
  • 4 Chocolate Leaf Cups attractively shaped cabbage leaves, about 5 inches in diameter, washed and dried

Method

  1. In a 4-cup glass measure or 1-quart microwaveproof casserole, combine the butter, preserves and liqueur. Microwave on HIGH for 1 1/2 to 2 minutes or until the butter is melted and the preserves are bubbling. Stir well.
  2. Fold in the fresh berries. Heat, uncovered, on HIGH for 2 to 3 minutes or until just heated through.
  3. Spoon the sauce immediately over scoops of ice cream nestled in Chocolate Leaf Cups.
  4. Chocolate Leaf Cups: Line a cookie sheet with wax paper; set aside. Arrange 3 ounces of the chocolate pieces in a circle around the outer rim of a microwaveproof cereal bowl, leaving the center free. (Paper bowls work well for this and they can be thrown away.) Microwave on MEDIUM for 2 to 5 minutes or until the chocolate is just soft enough to spread, stirring after 2 minutes and then checking every 30 seconds thereafter. When the chocolate is softened, take a small spoon, rubber spatula, or brush and spread the chocolate as evenly as possible on the outside of a cabbage leaf, being careful not to leave any holes or spread it too thinly. Place the leaf in the freezer to harden for 15 to 30 minutes. Repeat the chocolate-melting process with the remaining chocolate and freeze on a cookie sheet when all the leaves are coated. After the chocolate has frozen, carefully pull off the cabbage leaves and return the chocolate leaves to a closed container for storage in the refrigerator.

Notes

Yield: 4 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.