Prep 20 mins
Cook 25 mins
From jelly toast blog and posting for safekeeping. Interesting technique. She shows it on a s'more type recipe- a crisp waffle cookie, roasted marshmallow, dark chocolate, berry sauce, and topped with another crisp waffle cookie. Lovely. Think this would be excellent over pancakes and french toast, on ice cream, orange marinated pear wedges with some nuts and blue cheese, etc. Possibly switch out vanilla and cardamon and sub in chipotle or cumin and use on meat or mix into vinaigrette? Guessing at yield. And haven't a clue to how long it would keep in refrigerator.
- 1 quart strawberry
- 1 pint blueberries
- 1 pint raspberries
- 1⁄3 cup sugar
- 1⁄2 vanilla beans, seeds removed or 1⁄2 teaspoon vanilla extract
- 1⁄8 teaspoon ground cardamom
- Preheat oven to 450 degrees.
- In a large bowl, toss together berries, sugar, vanilla and cardamom.
- Spread onto a rimmed baking sheet and bake for 20-25 minutes or until the fruit is soft and tender.
- Allow to cool.
- Serve over ice cream, pancakes, french toast or spoon over roasted marshmallow s'mores. Enjoy!
Great stuff. I served this on top of Oregon Griddle Cakes but can't wait to try it over ice cream too. Thanks for sharing this nice winner. Made for Culinary Quest 2014.
I enjoyed this recipe very much. It was quick and easy to make and had a nice depth of flavor. I used strawberries, blackberries and raspberries. The vanilla bean and cardamom add another layer of flavor. The spice ratio was spot on. The berries were sweet, ripe and tender, I served them with Oregon Griddle Cakes and whipped cream for a truly decadent treat. Thank you so much for sharing this lovely dessert. made for Culinary Quest - 2014 - Suitcase Gourmets.