Spiked Spiced Berries Recipes

MIXED BERRIES WITH SPICED MAPLE SYRUP

Steps:

• In a small saucepan, combine the syrup, cinnamon, star anise, cloves and salt. Bring to a simmer over medium heat, then reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow the mixture to cool completely. Strain the syrup through a fine mesh strainer, discarding the spices. Cool to room temperature.
• In a medium bowl, combine the heavy cream, creme fraiche, 2 teaspoons of the spiced syrup and vanilla. Using a large whisk or handheld mixer, beat until the cream thickens and soft peaks begin to form (careful not to over whip).
• Divide the berries among 4 coupe glasses or dessert dishes. Dollop with the whipped creme fraiche and drizzle with 1 to 2 teaspoons of the syrup. Sprinkle with almonds, if using. Leftover syrup will keep for 2 weeks in the refrigerator in a sealed jar.

SWEET AND CRISPY SPICED BREAD AND BERRIES

Steps:

• Preheat a grill to medium heat.
• In a small bowl, combine the sugar and pumpkin pie spice. In a large bowl, combine the berries with half the lemon zest and lemon juice and half the sugar and spice mixture. Allow the berries to sit and macerate for 15 minutes. Slice each ciabatta loaf in half lengthwise and then slice each half in half on the bias. Brush the cut sides of the bread with the melted butter, sprinkle with the remaining sugar and spice mixture and place on the grill. Grill until toasted and browned, 3 to 4 minutes. Combine the remaining lemon zest with the whipped topping and stir. Remove the bread from the grill. Divide the bread evenly among 4 plates. Top each with 1/2 cup berry mixture. Serve with a dollop of the whipped topping and garnish with mint.

BERRIES WITH SPICED CREAM

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.

SPICED HOT FRUIT

Steps:

• Drain pineapple, reserving juice. In an ungreased shallow 3-1/2-qt. baking dish, combine the pineapple, apricots, peaches and pears; set aside. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice; bring to a boil. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. , Bake, uncovered, at 350° for 30 minutes or until heated through. Serve warm.

SPIKED SUMMER FRUIT SALAD

Steps:

• Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.
• Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.
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SPIKED SPICED BERRIES

Steps:

• Clean and slice strawberries into ½" pieces and place in a large bowl.
• Wash blueberries, drain and add to bowl.
• Add wine and spices.
• Sprinkle with powdered sugar and stir to dissolve and distribute.
• Refrigerate at least 2 hours prior to serving, stirring it up periodically to redistribute the juices and any powdered sugar that may have settled to the bottom. Just prior to serving, mix in raspberries and blackberries.
• Serve berries in a bowl or ladle onto pound cake.