Berry Jubilee Recipes

Steps:

• Combine first 3 ingredients in a large skillet.
• Briskly stir in rind and juice with a gravy whisk to prevent clumps of cornstarch; bring to a boil.
• Cook 1 minute or until slightly thick.
• Add berries; cook 3 minutes or until thoroughly heated.
• Pour brandy into one side of skillet. Ignite brandy with a long match.
• Let flames die down and spoon the berry sauce over ice cream.

Steps:

• In a champagne flute, add cherry brandy. Slowly top off with Champagne and garnish with a cherry.

Steps:

• Combine berries in a bowl. In a small pot stir together remaning ingredients, cook over med heat stirring constantly, heat till boiling, let set for 3 minutes pour over berries and toss.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line a 30 x 20cm traybake tin with baking parchment. Measure all the sponge ingredients into a mixing bowl and mix together using an electric hand whisk until smooth. Spoon into the tin and level the surface.
• Bake for 25-30 mins until lightly golden and the top of the cake springs back when pressed with your finger, and the sides of the sponge are shrinking away from the sides of the tin. Carefully lift the sponge out of the tin, then transfer to a wire rack to cool. Remove the baking parchment.
• To make the icing, tip the butter into a bowl and whisk using an electric hand whisk until light and fluffy. Add half the icing sugar and whisk again until incorporated. Add the remaining sugar and whisk again until smooth. Spread the icing over the top of the cold cake.
• To decorate, place a double row of raspberries across the centre and down the length of the cake to make a cross. Next, place a single row diagonally from each corner to the middle. Now fill in the empty spaces with blueberries. Cut into squares to serve.

Steps:

• Layer half of the fruit in a 13x9 glass baking dish, top with half of the macaroons, half of the almonds, 1/2 of the brown sugar and dot with 1/2 of the butter. Repeat the layers and top with the sherry and 1/4 cup fruit juice.
• Bake at 325* for 40 minutes.

Steps:

• In a large pan combine 1 1/2 cups blueberries, sugar, and brown sugar. Cook over medium high heat and stir constantly. Stir until sugar is combined and blueberries start to pop and come to a boil.
• Dissolve cornstarch in water. Add the cornstarch/water mixture in the pan with the blueberries and stir until the mixture becomes thick.
• After it has thickened, remove from heat and add the remaining 2 cups of blueberries, then add in the lemon zest and stir in gently.
• Cool to room temp or refrigerate until ready to use.
• Grease a 9x13 inch glass pan. For the crust, melt the butter and stir in the flour and pecans.
• Press crust evenly into the bottom of the prepared pan. Cook at 325 for about 15 minutes or until lightly browned. Then let crust cool to room temperature.
• For the filling, whip the heavy cream and set aside.
• In another mixing bowl beat the cream cheese and powdered sugar together until smooth. Then add the whipped cream in with the cream cheese mixture and combine. Then spread over the cooled crust.
• Spread the blueberry topping over all. Let set in the fridge for about an hour.