Drunken Raspberries Recipes

Steps:

• Combine sugar with water in a saucepan over medium-high heat, stirring until the sugar has dissolved and the mixture comes to a boil. Reduce heat to low and simmer for 5 minutes; remove from heat and let stand 5 more minutes.
• Stir pear liqueur into the syrup and refrigerate for 1 hour.
• Gently combine strawberries, blueberries, and blackberries in a large bowl and pour syrup over the berries to coat. Allow berries to stand for about 3 hours to absorb flavors. Mixture can stand up to 3 days if desired.

Steps:

• Combine the red wine, star anise, cinnamon stick, cloves, brown sugar and salt in a medium saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 15 minutes. Strain into a medium bowl. Add the berries and stir to combine. Cover and refrigerate until chilled, 2 hours.
• To serve, spoon some of the berries and mulled wine into a coupe glass. Top with a scoop of frozen yogurt and garnish with some freshly grated cinnamon.

Steps:

• Soak berries in liqueur for 20 minutes.
• Melt chocolate with cream and salt over low heat until smooth and combined.
• Remove berries to 2 dessert bowls with slotted spoon. Drown drunken berries in chocolate river, top with mounds of whipped cream and garnish with orange zest and chocolate shavings.

Steps:

• Position rack in center of oven; preheat to 375°F. Butter 9-inch tart pan with removable bottom. Blend flour, sugar, and salt in processor. Add 1/2 cup butter; process until mixture resembles coarse meal. Add egg yolks; process until moist clumps form. Add cocoa nibs; blend in using on/off turns. Press dough onto bottom and up sides of prepared pan. Bake until crust is golden brown, about 20 minutes. Cool in pan on rack while preparing caramel filling.
• Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Remove from heat; add cream (mixture will bubble vigorously). Add butter and stir over low heat until caramel is completely smooth. Scrape in seeds from vanilla bean; stir in salt. Cool 10 minutes. Pour warm caramel into crust. Let stand at room temperature until completely cool, about 45 minutes.
• Bring cream to simmer in small saucepan. Remove from heat; add chocolate. Whisk until smooth. Let stand until slightly cooled but still pourable, about 10 minutes. Pour ganache evenly over caramel filling. Refrigerate tart uncovered until chocolate is firm, about 2 hours. do ahead Can be made 2 days ahead. Cover and refrigerate.
• Brush top of tart with gold dust, if desired. Cut tart into thin slices. Arrange 1 slice on each plate. Spoon berries and crème fraîche alongside.
• *Bits of shelled roasted cocoa beans; available at many specialty foods stores or from chocosphere.com.

Steps:

• Combine raspberries and liqueur in small bowl. Let soak at room temperature at least 1 hour and up to 3 hours. do ahead Can be made 1 day ahead. Cover; chill.

Steps:

• Measure the cassis into the base of a large serving bowl and stir in the strawberries. Pile the raspberries and blueberries on top and scatter over the sugar, but don't mix yet.
• Cover the bowl with cling film. Just before serving gently toss the berries and serve with a big jug of cream.

Steps:

• In a large saucepan, combine simple syrup, cinnamon, and orange zest. Bring to a boil over medium-high heat; add cranberries. Cook until cranberries just begin to pop and skins begin to split, about 1 minute. Remove from heat and let cool slightly.
• Strain liquid into a large container. Discard cinnamon and orange zest; add cranberries to liquid, along with rum. If cranberries are not fully submerged in liquid, add equal parts simple syrup and rum until they are completely covered. Let cool completely.
• Cover, and transfer to refrigerator until chilled, at least 2 hours and up to 3 weeks.