Mixed Berries With Spiced Maple Syrup Recipes

Steps:

• Combine 1 1/2 cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 2 minutes, then mash using the back of a spoon. Simmer until mixture foams up a bit, about 1 to 2 minutes more.
• Remove from heat, strain to remove blueberry solids, stir in remaining 1 1/2 cups berries, and use to top pancakes, waffles, or French toast.

Steps:

• Mix together the sour cream and cinnamon in a small bowl. Divide the blueberries and raspberries among 4 coupe glasses or small bowls. Top each serving with a dollop of spiced sour cream, 1 tablespoon brown sugar and a good sprinkling of toasted almonds.

Steps:

• Heat maple syrup in a saucepan over medium heat until reduced by half. Add berries. Reduce heat, and simmer until berries are softened, 3 to 5 minutes. Remove from heat. Let steep for 20 minutes.

Steps:

• In a small saucepan, combine the sugar, water, lemon juice, ginger, and tarragon stems. Heat until sugar has dissolved. Set aside to cool. Strain.
• Combine the berries in a large serving bowl. Pour the simple syrup over the berries. Chop the tarragon leaves and add to the bowl. Toss gently to coat. Serve on cake, with whipped cream or just as is.

Steps:

• Combine all the ingredients in a medium bowl. Toss to combine. Serve in individual serving dishes.

Steps:

• Pour frozen berries and 2 cups water into a medium saucepan and cook over medium heat, stirring occasionally, until they have thawed but are not hot. Add sugar and bring to a simmer; cook for about 5 minutes, stirring frequently.
• Mix remaining 1/4 cup water and cornstarch together in a bowl. Add to the berry mixture and cook over medium-low heat to thicken slightly, about 3 minutes.