Monday, June 27, 2011

Fresh Fruit And Fromage Blanc With Raspberry Sauce

Choose from:
ripe stone fruit such as peaches, nectarines, plums, or
berries such as raspberries and strawberries, or
citrus fruit such as oranges, cut in segments

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Ingredients for fromage blanc:
32 ounces fromage blanc
1/4 cup heavy cream
1/2 cup good honey
4 teaspoons pure vanilla extract
1/2 teaspoon freshly grated lemon zest
vanilla seeds scraped from 1 vanilla bean

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Ingredients for raspberry sauce:
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12 ounces)
1 T framboise liqueur

Preparing the fromage blanc:
Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl. Refrigerate until ready to use.

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Preparing the raspberry sauce:
Combine the raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, jam, and framboise into the bowl of a food processor fitted with the steel blade and process until very smooth. Chill.

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Assembling the dish:
Spoon the fromage blanc mixture into shallow bowls. Place the fruit artfully on top and drizzle the dessert with raspberry sauce. Serve with extra raspberry sauce on the side.

Serves 6 to 8


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