Ally's Kitchen
In my refrig crisper I found these several day-old fresh berries and knew that I had to use them or they’d be ready for the 
garbage disposal. I was creating a ‘Cottage Cheese Coconut Cake’ and thought, wow, wouldn’t it be a tangy and ooozzie topping to use all these berries—together! So into the skillet with some butter, brown sugar, lemon/lime juice/zest, they went and for a little ZING I tossed in some red chili flakes…next time I think I’ll add some liqueur and maybe some whipped cream cheese giving the sauce a more creamy texture—but that’s next time around in Ally’s Kitchen where my signature style, “Bohemian Bold,” is always rockin!
Makes: About 1 1/2 to 2 cups
What you need:
3 tbl butter
½ pint of fresh raspberries
1 kiwi cut into pieces
1 banana cut into pieces
½ blood orange juice & pulp
2 tbl fresh lemon and lime juice
1 tsp each of fresh lemon, lime, and blood orange zest
¼ cup bourbon
¼ cup agave (more if you prefer it sweeter)
½ tsp chipotle flakes (more if you want more Zing! You can substitute red pepper flakes)
What you do:
Melt butter over medium heat and add all the fresh fruits, juices and zest. Blend. Add bourbon, turn up heat to sizzle for about 3 minutes. Add agave and chipotle flakes, simmer until the mixture reduces & thickens slightly. Turn off heat, cover and just let it sit. You can serve warm or cold. Refrigerate. Use as a sauce for lots of dishes from desserts and meats, like pork chops and turkey, to toast! A littl’ dollop will do ya!
© 2012 Alice D’Antoni Phillips Ally’s Kitchen
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