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Categories:Viewed: 3 - Published at: 7 years ago
Ingredients
- 12 cup butter
- 12 cup packed light brown sugar
- 1 12 cups fresh raspberries
- 23 cup honey-roasted cashews or 23 cup honey-roasted almond, coarsely chopped
- 1 teaspoon finely shredded lemon peel
- 2 pints vanilla ice cream, and or 2 pints raspberry sorbet
Method
- In a large skillet melt butter; stir in brown sugar until melted.
- Cook, stirring frequently, over medium heat until boiling.
- Reduce heat to medium-low.
- Cook and stir for 1 minute; remove from heat.
- Add raspberries, nuts, and lemon peel; stir very gently to coat.
- Scoop ice cream and /or sorbet into eight small dessert cups.
- Top with raspberry mixture.
- Serve immediately.
