|Berries Chambourd on a bed of pound cake, topped with fresh mascarpone whipped cream|
Our focus on berries dovetailed nicely with a dessert we had the good fortune to encounter recently. This preparation is simple, versatile, and can be done at the last minute immediately prior to being served, or in advance and heated before serving.
|Ready to simmer...|
Elegant Berries Chambourd
2 pints berries--strawberries work well, cored and sliced, but you can use also use a blend of blue, black and raspberries
1/2 stick butter
1/2 cup sugar
1/3 cup Chambourd
In large saucepan melt butter and sugar. Add berries and stir, cooking until they begin to break up. Pour Chambourd over, and bring to boil, continuing to stir a few minutes more. Serve ladled on pound cake topped with mascarpone whipped cream, or drizzled over a scoop of vanilla ice cream.