Serves: 6

• Ingredients

1/2 cup soft butter
1/4 cup sugar
1 egg yolk
2 teaspoons lemon juice
1 cup flour
1/3 cup raspberry jam

• preparation

Preheat oven to 350 degrees.
Cream butter and sugar. Add egg yolk and lemon juice. Beat. Mix in flour to form a ball.
Shape dough into small balls. Arrange on baking sheet. Using a teaspoon, make a small crater in each ball.
Bake for 12 to 15 minutes .Cool cookies on rack.
Fill holes with jam.
**An alternate method is to dip cookie dough balls into egg white and ground nut before baking.

Serves: 10

• Ingredients

3/4 cup sugar
1/4 cup all purpose flour
1 tablespoon grated lemon rind
4 cups sliced peeled apples
10 ounces fresh or frozen blueberries
10 ounces fresh or frozen raspberries
2 cups fresh or frozen cranberries
Topping:
1 1/2 cups quick cooking rolled oats
3/4 cup packed brown sugar
1/4 cup flour
1 teaspoon cinnamon
1/4 cup melted butter

• preparation

Preheat oven to 375 degrees.
In a large bowl, stir together sugar, flour and lemon rind.
Add apples, blueberries, raspberries, and cranberries, stirring gently to combine.
Spoon into 13 by 9-inch baking dish.
TOPPING:
In a small bowl, stir together oats, sugar, flour and cinnamon.
Drizzle with butter and toss.
Spoon over fruit.
Bake in until filling is bubbly and topping is golden brown.
Serve warm or at room temperature.

Serves: 8

• Ingredients

For the crust:

1/4 cup semi sweet chocolate, melted
1/4 cup butter
3/4 cup Graham crumbs
1 tablespoon cocoa


For the raspberry filling:
one 10-ounce package raspberries, pureed and strained
1/4 cup sugar
1 tablespoon corn starch
1 tablespoon lemon juice

For the custard:
1/4 cup sugar
1 tablespoon cornstarch
1 cup milk
2 egg yolks

1 tablespoon rum
1/4 cup sugar

• preparation

the crust:
In a medium bowl, Mix chocolate with butter. Combine with crumbs. Line bottom and sides of a 9-inch pie dish. Bake 12 minutes at 350 degrees.

the raspberry filling:
Combine ingredients in double boiler. Whisk until thickened. Cool and cover.
Dissolve 1 envelop unflavored gelatin with 1/4 cup water Allow to set for 5 minutes, and mix in with the raspberry filling.

the custard:

In a saucepan, combine sugar, corn starch and milk. Cook over medium heat until thick. Mix in egg yolks.
Cook one more minute. Set aside.
Cool and cover.
Mix half of the custard with 1/4 cup melted semi sweet chocolate.
Pour over crust bottom. Refrigerate until firm.
Spoon in raspberry mixture. Chill to set.
Add 1 tablespoon rum to remaining custard. Cool. Beat egg whites with cream of tartar.
Add 1/4 cup sugar. Continue beating until firm. Fold into custard.
Spoon over pie. Chill.

Serves: 8

• Ingredients

2 cups flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 tablespoons sugar
3/4 cup unsalted butter, chilled, cut into pieces
4 ounces cream cheese, chilled, cut into pieces
2 egg yolks

6 cups peach slices
6 1/4 cups blueberries
2 cups raspberries
1/3 cup quick-cooking tapioca
1¼ cups sugar

• preparation

Combine first 3 ingredients in processor; add 3 tablespoons sugar and process until blended.
Add butter and cream cheese and process until mixture resembles coarse meal. Add egg yolks; process just until moist clumps form. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill 30 minutes.
Butter 13 by 9 by 2-inch glass baking dish.
Combine peaches, blueberries, raspberies, tapioca and sugar in large bowl; toss to coat. Let stand 45 minutes, tossing occasionally.
Preheat oven to 400 degrees.
Transfer fruit to prepared dish. Roll out dough on lightly floured surface to 14 by 10-inch rectangle.
Using cookie cutters, cut out a few decorative shapes in dough. Transfer dough rectangle to top of fruit and sides of dish.
Arrange cutouts around edge of cobbler.
Place on baking sheet. Bake until crust is golden , fruit is tender and juices are bubbling and thick, about 1 hour. Cool slightly.

Serves: 8

• Ingredients

6 cups fresh mixed berries, such as blueberries, strawberries, raspberries and blackberries
3/4 cup sugar
1/3 cup cornstarch
1/4 cup rum
1 tablespoon finely grated orange peel

For topping:
2 1/4 cups cake and pastry flour
1 tablespoon baking powder
2 teaspoons finely grated lime peel
1 teaspoon salt
1/4 cup sugar
1/4 cup cold vegetable shortening
1 cup milk
2 teaspoons brown sugar

• preparation

Preheat oven to 375 degrees.
Grease an 8-inch baking dish and set aside. If using strawberries, slice in halves. Place berries in a large bowl.
In a small bowl, using a fork, stir sugar with cornstarch until blended. Add to berries along with rum and orange peel. Stir gently until mixed. Turn into prepared baking dish and spread out evenly.
Topping:
Using a fork, stir flour with baking powder, lime peel, salt and sugar. Cut shortening into flour mixture until it resembles oatmeal.
Make a well in dry ingredients and pour in milk. Mix just until a wet dough forms. Do not overmix.
Drop spoonfuls of dough randomly on top of berry mixture. Use back of a spoon to spread a little dough just over open spaces.
Sprinkle dough evenly with brown sugar. Place baking dish on a baking sheet to catch any drips.
Bake until topping is golden and cooked through, from 50 to 55 minutes. Insert a skewer into centre of cobbler. If it comes out fairly clean except for berries, it is done.

Serves: 14

• Ingredients

1 1/2 cups unsalted butter
12 ounces semisweet chocolate, coarsely chopped
3/4 cup sugar
3/4 cup orange juice
2 tablespoons orange liqueur
1 teaspoon vanilla
6 eggs
sifted unsweetened cocoa powder

Raspberry coulis:
1 package frozen unsweetened raspberries, thawed
1 tablespoon sugar
1 tablespoon orange liqueur

• preparation

Preheat oven to 350 degrees.
Line bottom on 9-inch springform pan with parchment paper.
Over simmering water, melt together butter, chocolate, sugar and orange juice, stirring to blend.
Remove from heat; stir in liqueur and vanilla. Let cool; whisk in eggs, one at a time.
Pour into prepared pan. Bake for 40 to 50 minutes or until edges are slightly crusty and middle is just set. Let cool on rack.
Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
Raspberry coulis:
Purée raspberries in food processor; press through sieve to remove seeds. Stir in sugar, and liqueur.
Invert cake onto serving plate.
Sift cocoa powder over cake and garnish with raspberries. Slice and serve with raspberry coulis.

Serves: 8

• Ingredients

200 grams (7 oz) of dark chocolate
150 ml (6 oz) cream
PATE SABLEE, baked (see recipe)
150 grams (5 oz) fresh raspberries
Icing sugar

• preparation

Prepare the PATE SABLEE crust, baked (see recipe)

Melt the dark chocolate in a water bath, then add the liquid cream while mixing vigorously to obtain a smooth and unctuous ganache.

Pour this preparation onto the precooked pie bottom, then allow to cool.

Arrange the fresh raspberries on top and sprinkle with a icing sugar.

Serves: 6

• Ingredients

4 ounces unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup cream
1/2 pint raspberries
1/4 cup sugar

• preparation

In a heavy saucepan, combine chocolate and milk. Heat over very low heat and stir until chocolate is fully dissolved into the milk. Remove from heat and cool.
Beat eggs and sugar until fluffy. Add cream and vanilla and beat more. Add chocolate mixture, beat thoroughly, and chill until cold.
Mash the raspberries with the sugar, cover, and refrigerate. When chocolate mixture is cold, freeze it in your ice cream maker.
When the ice cream is thick and smooth, add the raspberry mixture. Continue churning until ice cream is set and creamy. Finish freezing and enjoy

Serves: 12

• Ingredients

Crust:
1 1/2 cups chocolate wafer crumbs
2 ounces semisweet chocolate, chopped
1/4 cup butter
2 tablespoons sugar

Cake:
3 cups chocolate ice cream
2- 10 oz (300g) packages frozen raspberries
1/4 cup raspberry liqueur or schnapps
2 tablespoons sugar
6 cups vanilla ice cream
chocolate curls

• preparation

Crust:
stir together crumbs, chocolate, butter and sugar until well moistened. Press onto bottom of 9-inch springform pan.
Bake in 350 F. (180 C.) oven for 10 minutes. Let cool. Line inside of pan above crust with double thickness waxed paper extending 2 inches above pan and overlapping by 1 inch. Tape or staple edges together. Let chocolate ice cream stand at room temperature for 10 to 15 minutes or until softened; stir until smooth. Spread over crust and freeze. Meanwhile, reserve 24 raspberries in freezer for garnish.

Cut 1 cup of the remaining berries in half; set aside in freezer. Thaw remaining berries and puree in food processor; press through sieve into bowl to remove seeds. Stir in raspberry liqueur and sugar.
Soften 3 cups of the vanilla ice cream; stir in halved raspberries and 1 1/2 cups of the puree.
Spread over chocolate layer and freeze for 1 hour. Soften remaining vanilla ice cream; spread over raspberry layer, smoothing top.
Freeze for 15 minutes.
Spread remaining puree over top; freeze until solid. (Can be wrapped and stored in freezer for up to two weeks.)
Garnish with chocolate curls and reserved frozen raspberries. Let stand in refrigerator for 1 1/2 hours before serving.
Making chocolate curls:
Melt chocolate and spread evenly and thinly with palette knife onto clean baking sheet. Refrigerate until set but not hard, about 5 minutes, letting warm again at room temperature if necessary. Scrape a knife or scraper across chocolate in opposite direction, forming curls of desired width.

Serves: 8

The perfect Valentine cake

• Ingredients

For the chocolate Crust:

1 2/3 cups finely crushed chocolate graham crackers
1/2 cup butter, melted

For the raspberry Coulis:

12 oz fresh raspberries
3 tablespoons granulated sugar
2 teaspooons lemon juice

Chocolate Filling:

1 1/2 cup heavy cream
1 lb bittersweet chocolate
1 teaspoon vanilla extract
1/4 teaspoon salt

• preparation

For The Crust: Preheat the oven to 350 F. Crush the graham crackers in a food processor until it’s fine and resembles coarse sand. Set aside. Melt the butter in a large mixing bowl, and then stir in the crushed graham crackers, mixing until well combined. Press the crust into a tart pan, and bake for 7-9 minutes or until set. Remove from oven and allow to cool while assembling the chocolate filling and raspberry coulis.

For The Raspberry Coulis: Combine the raspberries, sugar and lemon juice in a saucepan over medium heat. Bring the mixture to a low boil, about 5 minutes. Once the mixture reaches a boil, remove from heat. Blend with an immersion blender, or transfer to a blender. Blend until smooth. Strain the mixture through a fine mesh sieve to remove seeds, and set aside.

For The Chocolate Filling: Heat the heavy cream and chocolate together in a mixing bowl in the microwave at 15 second increments, or until the chocolate is fully melted and smooth. Stir in the vanilla extract and salt.

Assembly: Pour 1 cup of the raspberry coulis into the bottom of the crust, making sure it coats the crust evenly. Spoon the chocolate filling evenly on top of the raspberry layer. Transfer to the fridge, and allow to chill for at least 2 hours, and up to overnight. Top with fresh raspberries just before serving, and serve with extra raspberry coulis drizzled on top.

Serves: 4

• Ingredients

1/4 cup unsalted, shelled raw pistachios
Unsalted butter (for ramekins)
1/2 cup sugar, plus more for ramekins
6 ounces high-quality bittersweet chocolate, chopped
1/4 cup high-quality raspberry jam or jelly
1 large egg yolk
1/4 teaspoon salt, plus more
6 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup heavy cream

Special Equipment
4 (6-ounce) ramekins

• preparation

Position rack in center of oven; preheat to 375°F. Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5–6 minutes. Let cool slightly, then coarsely chop.
Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush. Sprinkle with sugar, tilting to coat completely and tapping out any excess. Arrange prepared ramekins on baking sheet.
Combine chocolate and jam in a medium heatproof bowl set over a saucepan of simmering water; stir constantly until chocolate is melted and mixture is smooth, 1–2 minutes. Remove bowl from heat. Stir in egg yolk and 1/4 tsp. salt.
Beat egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes. Gradually add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, 6–7 minutes.
Using a rubber spatula, fold one-quarter of the beaten egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 batches. Divide batter among prepared ramekins, filling completely.
Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18–20 minutes.
Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Dollop soufflés with cream, top with chopped pistachios, and serve immediately.

Serves: 8

• Ingredients

2 cups cranberries
2 cups strawberries, sliced
2 cups raspberries
1 cup sugar
1 1/2 tablespoons cornstarch
3/4 cup oatmeal
1/3 cup brown sugar
1/4 cup butter
1/2 cup flour

• preparation

Preheat oven to 350 degrees.
Cook the cranberries for 2-3 minutes with half the sugar.
Cook the strawberries with the other half cup of sugar. Add 1 tablespoon of cornstarch and the raspberries.
Take out a half cup of the juice from the berry mixture and mix with remaining 1/2 tablespoon of cornstarch.
Stir into the fruit mixture. Place into oval baking dish.
Combine filling ingredients until crumbly.
Sprinkle over berries. Bake until golden brown for 20 to 25 minutes.

Serves: 10

A buttertart-like filling between a shortbread base and a lemon glaze.

• Ingredients

Base:
1 cup All-purpose flour
1 teaspoon baking powder
1/2 shortening
1 egg
1 tablespoon milk
1/2 raspberry jam

Filling:
2 eggs
1 cup light brown sugar
2 tablespoon flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts
1/2 cup coconut

Icing:
1 1/2 cups icing sugar
1 1/2 tablespoon lemon juice
1 to 2 tablespoons cream

• preparation

Base:
Combine flour and baking powder. Cut in shortening until mixture is crumbly. Beat egg and milk together. Add to flour mixture. Mix well.
Press firmly into greased 9 inch square cake pan. Spread jam evenly over crust.
Filling:
Beat eggs and brown sugar in small bowl on medium speed of electric mixer until thick and stiff, about 4 minutes. Stir in remaining ingredients. Spread over jam.
Bake at 350 degrees for 35 to 40 minutes, or until set and golden. Cool slightly then frost while still warm.
Icing:
Combine all ingredients using enough cream to make a spreading consistency.
Spread quickly over slightly warm bars.

Serves: 6

Because this is served in the skillet in which it was made, it's better to make the cobbler the same day it will be served.

• Ingredients

4 tablespoons (1/2 stick) unsalted butter
4 cups fresh or defrosted fruit, such as blackberries, peaches, raspberries, blueberries, plums, cherries or apricots
1 cup sugar, or more as needed1 cup flour
2 teaspoons baking powder
Pinch fine salt
1 cup whole milk
1 teaspoon pure vanilla extract

• preparation

Preheat the oven to 350 degrees.
Place the butter in a large (10- to 12-inch) cast-iron skillet (you could also use a metal or ceramic casserole or gratin pan) and place in the oven so the butter melts; this should take 5 to 7 minutes.
Meanwhile, place the fruit in a mixing bowl. Use a potato masher to mash it just enough so that the pieces release some of their juices. If the fruit is tart, sprinkle a little sugar on top.
Whisk together the flour, baking powder and salt in a medium bowl. Add the cup of sugar, the milk and vanilla extract, stirring to form a smooth batter.
Remove the skillet from the oven. Carefully pour the melted butter from the skillet into the batter, stirring to combine, then pour the batter all at once into the skillet (it should begin to puff and set around the edges). Add the fruit and its juices to the center of the batter.
Bake for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the crumb comes out mostly clean. Serve warm, straight from the skillet.

Serves: 8

• Ingredients

2 cups water
10 ounces sugar
1 ounce lemon juice
2 cups fruit pulp and juice (apricot, kumquat, lemon, orange, peaches, pears, pineapple, raspberry, strawberries, tangerine)

• preparation

In a medium saucepan, combine the water and sugar. Bring to a boil. Add lemon juice and fruit pulp.
Refrigerate until cold. Churn in an ice-cream machine.

Serves: 6

• Ingredients

3 ounces raspberry Jello
1 cup boiling water
1 teaspoon unflavored gelatin
1/4 cup cold water
2 cups pureed raspberries
2 cups cool whip
2 cups strawberry or raspberry sauce

• preparation

Mix the Jello in boiling water.
Mix with pureed raspberries. Strain and refrigerate until cold, but not set.
Fold cool whip into raspberry mixture.
Pour into a decorative mold. Chill until set. Unmold on platter. Umold and serve with sauce

Serves: 8

• Ingredients

3 ounces raspberry jello
1 cup boiling water
1 teaspoon unflavored gelatin
1/4 cup cold water
2 cups pureed strawberries
2 cups Cool whip
2 cups strawberry or raspberry sauce

• preparation

In a mixing bowl, stir the Jello in boiling water. Mix with pureed strawberries. Strain and refrigerate until cold, but not set.
Fold cool whip into strawberry mixture. Pour into a decorative mold. Chill until set. Unmold on platter and serve with sauce

Serves: 8

• Ingredients

crust:

1 1/2 cups flour
1/2 cup unsalted butter
5 tablespoons sugar
1 egg yolk
1 teaspoon chopped lemon peel
1/2 teaspoon vanilla

Filling:
5 eggs
1 egg yolk
1 cup sugar
2/3 cup whipping cream
3 tablespoons lime juice
1 1/2 tablespoons chopped lemon peel
2 tablespoons lemon juice
1 teaspoon chopped lime peel

Sauce:
2 1/2 pints baskets raspberries
1 tablespoon sugar

• preparation

Crust:
Combine crust ingredients in a food processor. Process until it forms in a ball. Refrigerate and roll to 12-inch round to fit in a 10-inch tart with removable bottom.
Line crust with foil or parchment paper. Fill with dry beans or pie weights. Bake until crust is set. About 15 minutes. Remove beans and foil. Continue baking until crust is golden. Transfer to a rack and cool.
Filling:
Whisk eggs, yolk and sugar together in medium bowl. Gradually mix in cream, lemon and lime juices and chopped peels. Pour filling into crust. Bake until filling is set, about 40 minutes. Cool to room temperature on rack.
Sauce:
Puree raspberries with sugar in blender. Strain. Dust tart with powdered sugar. Garnish with berries and serve with sauce.

Serves: 4

• Ingredients

1 cup chilled heavy whipping cream
1 tablespoon mascarpone cheese softened in 1 tablespoon of milk
2 tablespoons sugar
1 tablespoon finely grated lime peel
2 teaspoon fresh lemon juice

fresh fruit: (blackberries, blueberries and raspberries strawberries)

• preparation

Combine cream, prepared mascarpone, sugar, lime peel and juice in a medium bowl. Using electric mixer, beat to soft peaks.
(Can be made 4 hours ahead. )

Arrange in individual dishes and top with cut fruit

Serves: 12

For Valentines' Day, Make heart-shaped
Linzer cookie

• Ingredients

1 cup (150 grams) whole almonds (blanched or natural)
2 cups (260 grams) all purpose flour
1/2 teaspoon (1 gram) ground cinnamon
1/2 teaspoon (2 grams) salt
Zest (outer yellow skin) of one small lemon
1 cup (226 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar, divided
1 teaspoon (5 grams) pure vanilla extract
2 large (40 grams) egg yolks
Topping:
1/2 cup (60 grams) confectioners' (Icing or Powdered) Sugar
1/2 cup (120 ml) Raspberry or Black Currant Jam, well stirred

• preparation

Preheat your oven to 350 degrees F (180 degrees C) with the oven rack in the center of the oven. Place the almonds on a baking sheet and bake about 8-10 minutes, or until lightly browned and fragrant. Remove from oven and once the nuts have cooled, place in a food processor, along with 1/4 cup (50 grams) white sugar, and process until finely ground.
In a separate bowl, whisk or sift together the flour, cinnamon, salt, and lemon zest.
In the bowl of an electric mixer (or with a hand mixer), beat the butter and remaining 1/2 cup (100 grams) sugar until light and fluffy (about 2-3 minutes). Beat in the vanilla extract and egg yolks. Finally, beat in the ground almonds and then the flour mixture. Divide the dough in half, cover each half with plastic wrap, and refrigerate until firm (30-60 minutes, or up to two days).
Preheat oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
Remove one ball of dough from the refrigerator. On a lightly floured surface roll out the dough until it is about 1/4 inch (.5 cm) thick. Using a 3 inch (7.5 cm) cookie cutter (round, square, heart, etc.) cut out the cookies. Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheet.
Use a smaller cookie cutter to cut out the centers of half of the cookies on the baking sheet. Reroll any scraps and cut out the remaining cookies. Repeat with the second ball of dough. (Note: If you find the cookies are soft, place the baking sheets with the unbaked cookies in the refrigerator for about 10 minutes to chill the dough. This will prevent the cookies from spreading and losing their shape when baked.) Bake the cookies for about 12 minutes or until lightly browned around the edges. Remove from oven and place on a wire rack to cool.
Assemble Cookies: Place the cut out cookies on a baking sheet and lightly dust the tops with powdered sugar. Spread a thin layer of jam on the bottom surface of the full cookie (top of cookie will face out). Place the cut-out cookie on top and gently sandwich them together. Using a small spoon or a piping bag, fill the cut-out with a little more jam.
The filled cookies will soften when stored. If you want the cookies to stay crisp, assemble the day of serving. The assembled cookies can be stored in the refrigerator, in an airtight container, for several days.

Serves: 10

light snowy egg meringues served with custard sauce and fresh fruit.

• Ingredients

6 egg whites
1 teaspoon white vinegar
1 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 cups boiling water
1 recipe custard cream, cold
for garnish:
strawberries, raspberries, blueberries

• preparation

Preheat oven to 350 degrees. In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute. Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes.

Spoon the meringue in a large pastry bag fitted with a star tube. Pipe 3 inch high mounts on waxed paper. Pick with a wet spatula and drop in a baking pan containing the hot water. Place in the oven for 2 to 3 minutes. Lift each meringue and set aside on a baking sheet. Spoon 2 or more tablespoons of custard in shallow dessert plates. Top each plate with oeuf á la neige. Decorate with fruit. Serve.

Serves: 4

The Peach Melba was created in London between 1892 and 1896 by chef Auguste Escoffier, who dedicated it to Nelly Melba, a famous singer. The recipe did not include Chantilly.

• Ingredients

4 ripe peaches
1 whole vanilla bean
1 cup plus 4 tsp. sugar
1 pint vanilla ice cream, softened
1 cup raspberries
1⁄2 tsp. fresh lemon juice

• preparation

Bring a large pot of water to a simmer over high heat. Lower peaches into simmering water and blanch just long enough to loosen their skins, about 1 minute. Transfer peaches with a slotted spoon to a bowl of ice water to cool, then peel, halve lengthwise, and discard pits. Put peach halves and vanilla bean into a wide dish and sprinkle with 1 cup of the sugar. Cover with plastic wrap and set aside until peach juices run and most of the sugar dissolves, about 1 hour.

Bring 3 cups water to a boil in a medium pot over high heat. Add peaches and the sugary juices and vanilla bean, reduce heat to medium, and poach, gently stirring occasionally, until peaches are just soft when pierced, 8–12 minutes. Remove pot from heat, partially cover, and set aside until peaches are cool, 1–2 hours. Transfer pot to the refrigerator until peaches are thoroughly chilled, 2–3 hours.

Meanwhile, divide ice cream between 4 wide dessert dishes, making a smooth, even layer in bottom of each dish; transfer to freezer until ice cream is solid. Purée raspberries in a blender, then strain through a sieve into a bowl, pressing purée through with a rubber spatula; discard seeds. Add the remaining 4 tsp. sugar and lemon juice to purée, stirring until sugar dissolves.

To serve, arrange 2 peach halves, pit side down, in each dish top of ice cream (save poaching liquid for another use). Spoon some of the raspberry sauce over peaches. Allow ice cream to soften slightly before serving.

Serves: 8

• Ingredients

Sauce:
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon grated orange rind
3 large egg yolks
1/4 cup sugar

Filling:
1 pound peaches, peeled, chopped
1/2 cup raspberries
2 1/2 tablespoons sugar
8 teaspoons sugar
1 teaspoon cinnamon
2 tablespoons flour
1/2 teaspoon fresh lemon juice
1 large egg white, whisked
1 package frozen puff pastry (2 sheets)

• preparation

For sauce:
Combine cream, milk, and orange in heavy saucepan. Bring to simmer. Remove from heat and let steep for 15 minutes, covered. Whisk yolks and sugar. Gradually whisk warm milk mixture into yolk mixture; return to saucepan. Cook over low heat until mixture coats the back of a spoon, stirring constantly (do not boil).
Pour into bowl and chill until cold, whisking occasionally.
For filling:
Line a baking sheet with parchment paper and spray with non-stick spray. Roll out one pastry sheet to 14-inch square. Cut our 4 circles each measuring 5-inches in diameter. Place circles on prepared sheet and cover with plastic. Repeat with remaining pastry sheet. Place circles atop plastic on same baking sheet. Freeze 10 minutes.
Toss peaches, raspberries, 2 1/2 tablespoons sugar, flour and lemon juice. Roll out pastry circles to 7-inch diameter rounds. Place 1/4 cup of fruit mixture in centre of each round. Gather dough atop fruit and twist and pinch firmly to enclose completely.
Place on large baking sheet. Freeze bundles for 15 minutes. Preheat oven to 400 degrees. Brush purses all over with egg white, and sprinkle each lightly with sugar cinnamon mixture.
Bake until golden, about 20 minutes. Cool at least 10 minutes. Place 2 tablespoons sauce in centre of each plate. Place one purse in centre and serve warm.

Serves: 4

• Ingredients

Sauce:
1 cup frozen unsweetened raspberries, thawed
1/4 cup pear nectar
3 tablespoons (packed) golden brown sugar
Crust:
nonstick vegetable oil spray
1/2 cup hazelnuts, toasted, husked
1 1/2 teaspoons sugar
1 1/2 teaspoons melted butter
Filling:
1 1/2 cups chopped, peeled pear
2/3 cup pear nectar
8 ounces cream cheese, room temperature
3 tablespoons sugar
1 large egg
3/4 teaspoon vanilla

• preparation

For sauce:
Purée all ingredients in blender. Strain into small bowl.
For crust:
Preheat oven to 350 degrees. Line four 3/4 cup soufflé dishes or custard cups with foil; spray lightly with nonstick spray. Finely grind nuts and sugar in processor. Add butter, blend until mixture holds together. Press 1/4 of nut mixture onto bottom of each prepared dish.
Place dishes on baking sheet, bake crusts until slightly darker in color, 8 minutes. Set aside. Maintain oven temperature.
For filling:
Combine pear and nectar in small saucepan. Boil over medium heat until mixture resembles chunky sauce, stirring occasionally. Cool completely.
Beat cream cheese and sugar in medium bowl until smooth. Beat in egg and vanilla. Beat in 2/3 cup chunky pear sauce (reserve any remaining sauce for another use) .
Divide filling among crusts. Bake cakes until center is set and slightly puffed, about 30 minutes.
Cool in dishes on rack. Cover; chill overnight. Using foil as aid, lift cakes from dishes.
Peel foil from sides. Slide spatula under crusts and transfer cakes to plates. Spoon pear-raspberry sauce around cakes.

Serves: 8

• Ingredients

3/4 cup sugar
2/3 cup water
1 1/4 pounds pitted plums
1 cup raspberries
1 tablespoon lemon juice

• preparation

Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil syrup 1 minute. Chill until cold, about 1 hour.
Puree plums and raspberries in food processor. Strain puree through fine sieve into medium bowl. Add syrup, lemon juice to taste and salt and blend well.
Process in ice cream machine according to manufacturers instructions. Spoon sorbet into covered container and freeze. (can be prepared 2 days ahead.) Scoop sorbet into bowls.
Garnish with plums, raspberries and mint.

Serves: 8

• Ingredients

4 egg yolks
4 ounces sugar
1 cup milk, boiling
2 cups raspberry puree, strained
1 envelope unflavored gelatin
2 teaspoons cold water
1 1/2 cups whipping cream
Garnish:
fresh raspberries
raspberry sauce

• preparation

In a mixing bowl, whisk the egg yolks and sugar until creamy and thick.
Gradually pour the milk over the egg mixture while whisking. Transfer to a saucepan.
Heat over medium heat stirring with a wooden spoon, until thick. Do not boil.
Strain the custard through a fine strainer. Stir in the raspberry puree.
Dissolve the gelatin in water. Set aside for 5 minutes. Melt over low heat, and stir into the raspberry mixture. Chill until it starts to set.
Whip the cream until stiff, and fold into the cold raspberry mixture.
Pour into a large decorative mold, or individual molds. Refrigerate for 2 hours to set.
To unmold:
Loosen the bavarian cream from the side of the molds with a knife. Dip the bottom of molds in hot water for a few seconds. Invert on a platter or plates.
Decorate with fresh raspberries and drizzle raspberry sauce over bavaroise.

Serves: 20

• Ingredients

1/2 cup Framboise liqueur
1/2 cup brandy
1/2 cup orange liqueur
1/2 cup sugar
3 lemons, unpeeled
5 oranges, unpeeled
2 cups raspberries
6 bottles champagne, chilled
block of ice

• preparation

Combine Framboise liqueur, brandy, orange liqueur and sugar in large container and shake to dissolve sugar. Slice oranges and lemons; add to container.
Cover and refrigerate until thoroughly chilled, about 2 to 3 hours.
Chill punch bowl.
To serve, add block of ice to punch bowl and pour in chilled mixture along with raspberries; pour in champagne. Include a fresh raspberry in each serving.
To be consumed while the punch is still fizzing.

Serves: 8

• Ingredients

1 1/4 cups prepared crumbs (graham or chocolate)
1/4 cup melted butter
3 8-ounce packages softened regular or light philadelphia cream cheese
3/4 cup sugar
2 eggs
2 tablespoons cornstarch
1/2 cup sour cream
3 tablespoons raspberry jam

Garnish: Fresh raspberries

• preparation

1. COMBINE crumbs with butter. Press on bottom of 9 in. springform pan. Try using your favorite cookies for extra flavor - just give them a whirl in the food processor or blender and substitute for prepared crumbs.

2. MIX cream cheese and sugar until smooth. Add 2 eggs, one at a time, cornstarch and sour cream and mix until just blended.

3. POUR over prepared crust and swirl in a raspberry Jam and bake at 300°F for 45-50 minutes or until centre is almost set. Cool completely and refrigerate.
Decorate with fresh raspberries.

Serves: 12

• Ingredients

1 1/4 cups flour
1/4 cup sugar
1/2 cup butter
1 cup raspberry jam
2 eggs
1 cup sugar
1 tablespoon soft butter
1 teaspoon vanilla
2 cups shredded coconut

• preparation

Preheat oven to 350 degrees.
Combine flour and 1/4 cup sugar. Cut in butter finely. Press into bottom of lightly greased 9-inch square cake pan.
Spread jam over base. Beat eggs; beat in 1 cup sugar, soft butter and vanilla. Stir in coconut.
Spread over jam layer.
Bake for 30 minutes or until faintly browned.
Cool and cut into small squares.

Serves: 6

• Ingredients

12 ounces frozen unsweetened raspberries, thawed, drained
3/4 cup sugar
2 teaspoons raspberry liqueur
5 egg yolks
2 cups whipping cream
1/4 teaspoon vanilla extract
5 tablespoons unsalted butter
1/3 cup firmly packed brown sugar

• preparation

Gently toss berries with 1/4 cup sugar and liqueur.
Divide berries among six 3/4-cup broiler proof ramekins. Whisk egg yolks and remaining ½ cup sugar in heavy saucepan until pale and thick.
Add cream and vanilla. Stirring constantly, thicken over medium heat; do not boil.
Add butter and stir until melted. Spoon over berries.
Cover and refrigerate at least 4 hours.
Preheat broiler. Press sugar through sieve over custards. Broil until sugar begins to melt and caramelize. Chill 3 hours.

Serves: 10

• Ingredients

1 cup flour
1/2 cup butter
3/4 cup brown sugar

3 egg whites
1 pgk (8 ounces) (300 g) raspberries in syrup, thawed
1/2 cup sugar
1 teaspoon vanilla
1/2 pint whipped cream

• preparation

Mix the flour, butter and brown sugar in a mixing bowl to obtain a crumbled mixture
Spread unto a baking pan.
Bake in 350 degree oven, stirring often until golden brown. Press half of the crumb mixture in bottom of a 10-inch springform pan.

In bowl of an electric stand mixer, combine egg whites, raspberries, sugar and vanilla.
Whisk on medium speed until mixture is thick and fluffy, about 10 minutes.
Fold in the whipped cream and spoon into pan.
Level mixture with a spatula. Spread remaining crumb mixture over. Freeze for about 6 hours, or until firm.
Serve with raspberry sauce.
Recipe by Hanne Barter

Serves: 20

• Ingredients

4 10-ounce packages frozen raspberries
3 envelopes unflavored gelatin
12 large eggs
3/4 teaspoon cream of tartar
1/2 cup sugar
3 cups heavy cream
1/2 cup sugar
3 cups hazelnut praline paste
2 1/2 cups Frangelico sauce (recipe follows)

FRANGELICO SAUCE:
1 cup sugar
6 ounces unsweetened chocolate
1 cup light cream
1/2 cup Frangelico (a hazelnut flavored liqueur)

• preparation

Prepare the soufflé dishes:
Fit each of two 1 1/4 quart soufflé dishes with a 6 inch wide band of wax paper to form a collar extending 3 inches above the rim.
Puree raspberries with syrup and strain to remove seeds. Dissolve gelatin in 1/3 cup water.
Beat egg yolks with a cup raspberry puree over a double boiler until thick. Heat gelatin to melt and stir in egg yolk mix. Add remaining raspberry puree. Beat egg whites with cream of tartar to soft peaks. Beat cream until stiff. Fold in raspberry mix the egg whites and cream and praline.
Spoon mousse into soufflé molds. Chill covered for 3 hours. Garnish top with whipped cream. Serve with Frangelico sauce.
FRANGELICO SAUCE:

In a heavy saucepan combine sugar and water. Bring mixture to a boil until sugar is dissolved. Remove pan from heat. Stir in the chocolate until sauce is smooth. Mix in light cream and Frangelico, and allow the sauce to cool at room temperature.

Serves: 10

This recipe can also be used as a filling in a cake. Add an extra teaspoon of unflavored gelatin.

• Ingredients

3 cups pureed raspberries
6 egg yolks
10 ounces sugar
1/2 cup water
1 cup heavy cream
3 ounces raspberry Jello
1/2 cup boiling water
1 tablespoon unflavored gelatin
1/4 cup cold water

• preparation

Beat egg yolks in a mixing bowl. Boil the sugar and water in a saucepan until thick and bubbly.
While mixing the yolks, slowly pour the hot sugar over eggs. Continue mixing until yolk mixture is thick and creamy.
Fold in the pureed raspberries. Strain through a fine strainer. Whip the cream until thick.
Mix the Jello in boiling water. Dissolve the gelatin in cold water. Add to the Jello mix.
Fold the cream and Jello mix into the raspberry mixture. Pour into a decorative mold or individual molds.
Chill until set.
Unmold on platter or plates.
For similar recipes, use * Strawberry & Strawberry jello. * Peach & Peach jello. RASPBERRY MOUSSE

Serves: 6

• Ingredients

6 egg yolks
1/2 cup sugar
1/4 cup water
1 tablespon framboise liqueur (raspberry eau de vie)
8 ounces creme fraiche or sour cream
30 ounce can apricots in syrup
1 1/2 pints raspberries

• preparation

Whish yolks, sugar and water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
Whisk until candy thermometer registers 160. F, about 4 minutes. Remove from water. Beat mixture until cool and thick, about 5 minutes. Beat in framboise.
Add creme fraiche; beat just until blended. Divide mixture among six 3/4-cup souffle dishes.
Freeze until firm, at least 2 hours or overnight. Drain apricots, reserving 6 tablespoons syrup. Puree apricots with reserved syrup in processor.
Transfer puree to bowl. Cover and chill sauce until ready to use. Dip souffle dishes briefly into hot water. Run small knife around sides of each mousse. Wipe dishes dry.
Turn out each mousse onto chilled plate. Spoon sauce around mousse.
Garnish with raspberries.

Serves: 8

• Ingredients

1 recipe never fail pie crust
3/4 cup sugar
3 tablespoons cornstarch
2 tablespoons melted butter
4 cups fresh raspberries

• preparation

Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch shallow pie pan.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Save leftover dough for top.
Preheat oven to 375 degrees.
In a large bowl, combine sugar, cornstarch and a pinch of salt. Gently blend in raspberries and melted butter.
Fill in prepared pie crusts. Cover top with pie crust, or lattice. Pierce hole in center. Bake for 30 to 40 minutes. Cool on rack and refrigerate.

Serves: 6

• Ingredients

1 tablespoon soft butter
1 tablespoon superfine sugar

For the soufflé mix:
1 cup raspberry preserves or jam
2 tablespoons cornstarch
2 tablespoons cold water
5 egg whites (reserve yolks for sauce sabayon)
1/4 teaspoon cream of tartar
2 1/2 cups sabayon sauce (recipe below)

• preparation

Preheat the oven to 375 degrees. Butter six 6-ounce individual soufflé molds. Sprinkle the bottom and sides of molds with superfine sugar and rotate the dish so that the sugar evenly coats the surface; shake out excess. Place dishes on a baking sheet.
Heat the raspberry purée in a saucepan. In a small mixing bowl, dissolve the cornstarch and cold water in a mixing bowl. Whisk in the bubbly raspberry tothicken. Strain into a mixing bowl.
In an electric mixing bowl, combine egg whites with the cream of tartar. Beat at high speed until thick and firm. With a rubber spatula, fold the egg whites into the cooled raspberry mixture.
Spoon the soufflé mixture into the prepared molds. Fill up to the rim, and level the mixture with a small spoon or spatula.
Bake for 12 to 16 minutes Sprinkle with icing sugar and serve with sabayon sauce.

SABAYON SAUCE
makes 2 cups
5 egg yolks
3/4 cup sugar
1 cup Chablis (dry white wine)

Add the egg yolks to the top of a double boiler and beat with a whisk while gradually adding the sugar. Beat until blended. Gradually beat in the wine. Place in a double-boiler over boiling water and cook, stirring with a wooden spoon, until the mixture begins to thicken, then whisk until frothy and reaches the consistency of a light custard . Remove from the heat.
Ideally, this sauce is served immediately with the soufllé but, if necesary, it may be left sitting, covered, for about one hour. Serve warm or at room temperature.
This sauce is also very good over fresh raspberries or strawberries.

Serves: 8

• Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons icing sugar
1/2 cup butter, melted
1 egg, beaten
1 tablespoon milk
1/2 cup raspberry jam
1 egg
1 cup brown sugar
4 tablespoons melted butter
2 cups angel flake coconut

• preparation

Preheat oven to 350 degrees.
In a large mixing bowl, mix flour, baking powder, sugar and butter. Beat in the egg and milk.
Spoon and press into a buttered 9-inch square pan. Bake for 10 minutes.
Spread raspberry jam over warm crust. In a medium mixing bow, beat the egg with brown sugar, melted butter. Stir in the coconut.
Spoon evenly over raspberry jam.
Bake for about 30 minutes or until lightly brown.

Serves: 6

• Ingredients

For the wafer batter:
4 ounces (1 stick) sweet butter, soft
1 cup confectioner’s sugar
1/2 cup flour, all purpose
1 teaspoon vanilla extract
3 egg whites

For the raspberry coulis:
2 cups raspberries
1/2 cup confectioner’s sugar

For the Chantilly cream:
1 cup whipping cream
6 tablespoons confectioner’s sugar
2 teaspoons instant vanilla pudding

• preparation

Make the wafer batter:
Preheat oven to 350 degrees. Beat butter with confectioner’s sugar until creamy. Beat in flour, and vanilla. Beat egg whites to a light texture. Fold them into the batter.
Spoon the equivalent of a tablespoon of batter on a buttered cookie sheet pan. Spread batter with a small spoon to form 4 inch circles. Continue spooning and spreading more batter leaving about 3 inch space between wafer batter. Bake the wafers until golden brown and crisp, 5 to 8 minutes. Transfer wafers to rack. While hot, they can also be shaped into cups. Cool. In high humidity, store in an air tight box until ready to use.
Make the raspberry coulis:
Save half the raspberries for garnish. In an electric blender, puree remaining raspberries with confectioner’s sugar. Strain, and chill.
Make the Chantilly Cream:
In an electric mixer, whip the cream with the confectioner’s sugar and vanilla pudding until stiff.

Presentation:
Pipe 4 rosettes of cream in center of a dessert plate. Arrange 6 to 8 fresh raspberries on cream. Top with a wafer, cream, raspberries. Top with a second wafer. Pipe a cream rosette in center. Arrange raspberries around cream rosette. Decorate with mint leaves. Spoon 3 tablespoons raspberry coulis in each plate. Serve.

Serves: 8

• Ingredients

Streusel Topping:
1/2 cup flour
1/2 cup hazelnuts
1/4 cup packed, golden brown sugar
1/4 cup sugar
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
Filling:
1 1/2 pounds ripe apricots, halved, pitted, each cut into 4 wedges
1 cup sugar
3 tablespoons flour
1/4 teaspoon ground allspice
1 1/2 pint basket raspberries
A recipe of Never-fail-pie-crust

• preparation

For Streusel Topping:
Position rack in lowest third of oven and preheat to 400 degrees.
Combine first 5 ingredients in processor. Blend using on/off turns until nuts are coarsely chopped. Add butter and cut in using on/off turns until mixture begins to clump together. Transfer streusel to bowl and refrigerate.

For Filling:
Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 25 minutes. Carefully fold in raspberries.
Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round.
Transfer crust to 9-inch diameter glass pie dish. Trim dough overhang under; crimp edges decoratively.
Spoon filling into crust.
Place pie on baking sheet. Bake until filling begins to bubble at edges, about 45 minutes.
Sprinkle streusel topping evenly over pie. Cover crust edges with foil to prevent overbrowning.
Bake until crust and topping are golden and filling is bubbly in center, about 50 minutes.
Cool pie on rack at least 2 hours.

Serves: 10

• Ingredients

Topping:

1 cup sugar
2/3 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter

Cake:
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 cup fresh blueberries
1 cup fresh raspberries

• preparation

For Topping:

Combine sugar, flour, cinnamon and salt. Add butter and cut in until mixture resembles coarse meal.
For Cake:
Preheat oven to 375 degrees. Grease and flour 9x13-inch baking pan. Sift flour, baking powder and salt. Cream butter until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time.
Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Combine berries.
Pour half of batter in pan. Spoon berries over.
Spread remaining batter over berries.
Sprinkle with topping. Bake until tester inserted in centre comes out clean, about 1 hour.
Cut into squares.

Serves: 10

Add or replace raspsberries with strawberries for a perfect Spring match

• Ingredients

Pastry:
1 1/2 cups flour
1/2 cup sugar
1/4 cup ground almonds
1 tablespoon brown sugar
1/4 teaspoon salt
2/3 cup cold unsalted butter, cut into cubes
1/2 teaspoon vanilla

Filling:
1/4 cup whipping cream
1 egg
1/4 cup sugar
2 tablespoons flour
1 tablespoon ground almonds
1 tablespoon Brandy, Grand Marnier or rum
1/4 teaspoon vanilla
1 cup raspberries
1 1/2 cups rhubarb, chopped into 1/2-inch pieces

• preparation

For Pastry:
Preheat oven to 375 degrees.
Combine flour with sugar, almonds, brown sugar and salt in a large bowl or food processor. Add butter and vanilla. Cut butter into flour mixture until crumbly.
Set aside 2/3 cup of this mixture.
Press remaining flour mixture evenly over bottom of an ungreased 10-inch tart pan with removable bottom or a springform pan, pressing about 1 inch up sides to form a shell if you like.
Bake on bottom rack of oven until pale golden, from 20 to 25 minutes.
Cool on a rack. Turn oven temperature down to 350 degrees. Meanwhile, whisk cream with egg, sugar, flour, almonds, brandy and vanilla.
In another bowl, toss raspberries with rhubarb. Scatter evenly over baked crust.
Drizzle cream mixture over top. Sprinkle reserved crumb mixture evenly over top. Bake until custard is just set, from 35 to 40 minutes.
For a golden finish on crumble, turn on broiler and broil until topping is golden, from 1 to 2 minutes.
Serve warm or room temperature.

Serves: 8

• Ingredients

1/2 cup each chopped rhubarb and chopped apples
1/2 cup each raspberries and blueberries
3/4 cup white sugar
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon each salt and nutmeg
1/4 cup each butter and shortening, cubed
1 tablespoon grated lemon rind
2 eggs
1 cup plain Balkan style yogurt
2 tablespoons butter, melted

• preparation

Preheat oven to 375 degrees.
Lightly grease 9-inch springform pan; line bottom with parchment or waxed paper.
Mix together rhubarb, apples, raspberries, blueberries and 2 tablespoons of the sugar.
Stir together flour, 1/2 cup of the remaining sugar, baking powder, baking soda, salt and nutmeg.
Cut in butter and shortening until fine crumbs form. Stir in lemon rind. Make well in center.
Beat eggs with yogurt; pour into well and stir just until dry ingredients are moistened.
Spoon half of the batter into prepared pan.
Arrange fruit over top, leaving 1-inch border uncovered. Spoon remaining batter evenly over top, spread to cover fruit.
Brush with butter; sprinkle with remaining sugar. Bake on baking sheet in center of oven for about 1 hour or until golden brown. Let cool in pan on rack for 10 minutes. Remove side of pan and cool completely.

Serves: 6

A refreshing delicious treat from Guadeloupe made with passion fruit.

• Ingredients

12 passion fruit (maracudja)
2 cups water, boiling
6 to 8 ounces sugar
1/2 teaspoon cinnamon powder
1/2 teaspoon vanilla extract
raspberry coulis (recipe follows)
sliced bananas


RASPBERRY COULIS

2 1/2 cups fresh raspberries
1/4 cup sugar
1 teaspoon fresh lemon juice, or to taste

Puree raspberries with sugar and lemon juice in a blender. Pour mixture through a fine sieve into a bowl.
Coulis keeps 2 to 3 days, covered and chilled.

• preparation

Cut the passion fruit in halves. Remove pulp. In a large bowl, combine pulp with the boiling water. Set aside for 10 minutes. Strain the juice through a fine strainer. Add the sugar to the juice. Stir to dissolve. Add cinnamon and vanilla.
Chill the mixture before freezing in the ice cream maker. When the sorbet is thick and smooth, spoon in a decorative mold or individual molds.Freeze.
Unmold on plates.
Spoon raspberry coulis on the platter. Decorate with sliced bananas

RASPBERRY COULIS
Puree raspberries with sugar and lemon juice in a blender. Pour mixture through a fine sieve into a bowl.
Coulis keeps 2 to 3 days, covered and chilled.

Serves: 8

The weight of air is a phenomenon most cooks seldom contemplate.
But if you live in Breckenridge or a host of other high-altitude locales, you'll face fallen cakes and overflowing batters if you don't adjust your recipe to the higher elevations. This birthday cake was specially designed to alleviate the uncertainties of high altitude baking.

• Ingredients

1 recipe
Spanish olive oil tortas
4 oz melted semi sweet chocolate
2 cups whipping cream
2 tablespoons instant vanilla pudding
4 (6-oz) containers fresh raspberries
white icing

• preparation

Make 5 8-inch round tortas according to the recipe
Mix 1/4 cup whipping cream with the melted chocolate
Combine remaining whipping cream with instant vanilla pudding and chocolate mixture in the mixing bowl of an electric mixer.
Beat at medium speed until cream is firm.
To assemble the cake:
Arrange one circle of tortas on a serving tray. spoon 1/4 of the cream over and top with raspberries. Continue the same process with the remaining tortas, cream and raspberries. Cover the top with white icing.

Serves: 8

• Ingredients

1 recipe NEVER FAIL PIE CRUST
2 cups blueberries
4 cups strawberries
1 cup raspberries
3/4 cup sugar
1/4 cup tapioca
1 top pie crust strips
1 egg
1 tablespoon sugar

• preparation

Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Save remaining dough for strips on top.
Preheat oven at 350 degrees.
Stem strawberries and cut in half. Toss berries, 3/4 cup sugar and quick cooking tapioca in large bowl.
Let stand 20 minutes, stirring occasionally. Mound filling in crust.
Place dough strips atop pie, forming lattice; trim excess.
Gently press edges to crust. Brush with egg glaze.
Top with 1 tablespoon sugar. Bake until crust is golden and filling bubbles at edges, about 40 minutes.

Serves: 12

• Ingredients

Truffle Cream:
8 ounces bittersweet chocolate, chopped
1/3 cup whipping cream
2 tablespoons unsalted butter
1/4 cup crème de cassis
Cake:
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup unsalted butter
4 large egg yolks
1 cup buttermilk
Glaze:
6 ounces bittersweet chocolate, chopped (such as Valrhona)
1/4 cup unsalted butter, cut into small pieces
1/4 cup light corn syrup
1/4 cup crème de cassis
fresh raspberries

• preparation

For truffle cream:
Stir chocolate, cream and butter in heavy saucepan, over low heat until chocolate and butter melt and mixture are smooth. Mix in liqueur. Let stand at room temperature until very thick and spreadable, stirring occasionally, about two hours.
For cake:
Preheat oven to 350 degrees. Butter 9-inch heart-shaped pan with 1 1/4-inch high sides. Dust with flour. Sift first four ingredients into bowl. At high speed beat sugar and butter until fluffy. Add yolks one at a time, beating just to combine after each addition.
With rubber spatula, mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Transfer batter to prepared pan. Bake until tester inserted in center comes out clean, about thirty five minutes. Turn out onto rack and cool. Cut cake horizontally in half. Spread truffle cream over bottom layer. Arrange top layer over and press gently. Smooth cream on sides of cake if necessary. Chill at least one hour.
For Glaze:
Stir chocolate and butter in saucepan over low heat until melted and smooth. Remove from heat. Add corn syrup and liqueur and whisk until smooth. Let glaze stand until lightly thickened, stirring occasionally, about thirty minutes.
Place cake on rack. Pour glaze over cake, coating completely. Chill cake on rack until glaze is set, about thirty minutes.
Transfer cake to platter. Garnish with raspberries.

Serves: 12

• Ingredients

3 ounces unsweetened chocolate
1/2 cup soft butter or shortening
3 eggs
1 1/2 cups sugar, granulated
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
1 1/2 cups walnuts, chopped
1/3 cup raspberry jam

chocolate glaze:
1 ounce unsweetened chocolate
2 teaspoons butter
2 teaspoons light corn syrup
1 cup powdered sugar
1 teaspoon milk
1 teaspoon vanilla extract

• preparation

Preheat oven to 325 degrees.
Melt chocolate with shortening over warm water; Cool. Blend together eggs, sugar, vanilla and salt; stir in chocolate mixture. Stir in flour. Fold in walnuts.
Turn into well greased 8 inch square pan. Bake for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool.
Spread chocolate glaze over brownies and top with chocolate dipped walnuts, if desired.
Cut into 12 bars.
Chocolate glaze:
Melt unsweetened chocolate. Blend in butter and corn syrup. stir in powdered sugar, milk and vanilla. Mix well.

Serves: 10

This recipe was featured in Homemaker's Magazine and is from Toronto's Grano Restaurant in Canada

• Ingredients

Pastry:
2 cups flour
1/2 cup sugar
3/4 cup butter, cubed
1 tablespoon water
1 egg, beaten

Filling:
1 pound good quality white chocolate, chopped
5 tablespoons butter
2/3 cup whipping cream
2 cups raspberries

• preparation

Pastry:
Place flour, butter and sugar in food processor and pulse until fine crumbs form. Add egg and water. Pulse again until ball of dough forms.
Roll out dough and place in 11-inch flan pan. Chill for 15 to 20 minutes.
Preheat oven to 400 degrees. Cover dough with sheet of foil and weight with dried beans or pastry weights.
Bake for 20 minutes or until pastry is lightly browned.
Remove foil and beans and bake for 5 to 8 minutes longer.
Filling:
Melt chocolate and butter in double boiler over hot (not boiling) water. Stir in cream; remove from heat and let cool slightly.
Arrange raspberries over bottom of pastry shell and cover with chocolate mixture.
Refrigerate for at least 4 hours before serving.