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Recipes Desserts Fruit
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| Servings: | 6 |
| Author Notes: |
This recipe was given to us by Chef Jesse Perez of Francesca's at Sunet, the signature restaurant at Westin's La Cantera Resort in San Antonio, Texas. Jesse is one of the most talented young chefs we've discovered lately (2005), and his influence, under the tutelage of Super Chef Mark Miller, has turned Francesca's at Sunset into one of San Antonio's finest restaurants. Jesse serves his Spiced Wild Berries with Cajeta Anglaise. |
| Ingredients: |
1/2 cup dried strawberries 1/2 cup dried figs 1/2 cup dried cranberries 1/2 cup dried cherries 1/2 cup dried currants 1/2 cup dried blueberries 1 1/2 quarts port wine (a cheap one!) 1 1/2 cups sugar 1 tablespoon canela (cinnamon) stick, ground 1/4 teaspoon ground cloves 1/2 teaspoon ground toasted allspice |
| Instructions: |
Place all ingredients in a large saucepot and bring to a boil. Reduce heat to a simmer and continue cooking until berries are soft and a syrup has formed. Add more port if the berries rise to the top and look dry. Place in an ice bath and let cool completely before handling. Serve with Cajeta Anglaise (click this link for recipe). |
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