Monday, March 30, 2015

Strawberry-Raspberry Sauce

My mother-in-law once told me about a book she read that listed "the best of everything."  I can't recall all that was in the book but I do remember them saying that Peugeot made the best pepper mills.  I have two of them and I would have to concur.  The other item from the list that stood out was Sara Lee Pound Cake.  Now don't get me wrong, I love to bake and I really enjoy making things from scratch.  Occasionally time doesn't allow for that, but I still want a dessert that is a crowd pleaser and tastes great.  I made this simple sauce, that's bursting with berry flavor and I knew it would be perfect served over a simple slice of pound cake.  It's a vibrant red color, both tart and sweet.  The humble slice of pound cake became an elegant, time-saving dessert once it was topped with Strawberry-Raspberry Sauce.  I think it would be fabulous over brownies, ice cream or Angel Food cake too, and it might even be good as a dip ;) 
Sweet and Tart and Vibrantly Red
Strawberry-Raspberry Sauce
Great over ANYTHING!

Strawberry-Raspberry Sauce

1 package fresh raspberries (I think it was a 6-ounce carton)
1 small package fresh strawberries, quartered (I think it was 8-ounces so I had a couple for garnish)
1/2 cup granulated sugar
1 teaspoon freshly squeezed lime juice

Rinse and dry the berries.  Using a food processor or blender, puree that berries until they are smooth.  Press the berry puree through a fine mesh sieve into a small saucepan over medium heat.  (Discard the seeds.)  Add the sugar and lime juice.  Stir well and bring to a boil.  Stir constantly and boil mixture for approximately 5 minutes.  Reduce the heat to low and let the mixture simmer until it has reduced by half.  It should be bright red and thickened by this point.  Remove from heat and allow to cool completely before using.  Refrigerate any leftovers.

Prep Time:  Approximately 5 minutes   Cook Time:  Approximately 15 minutes

Get Your Own Peugeot Pepper Mill Here:

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