Stewed Fruit with Ice Cream
Stewed Fruit with Ice Cream is a hor d'oeuvre that serves 6. One portion of this dish contains roughly 6g of protein, 18g of fat, and a total of 541 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. If you have vanillan ice cream, framboise, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes. It is a good option if you're following a gluten free and fodmap friendly diet. If you like this recipe, take a look at these similar recipes: Fresh Fruit Ice Cream, Escalloped Fruit and Ice Cream, and Dragon Fruit Ice Cream.
Instructions
Place the pineapple in a medium saucepan, then add 2 half-pints of raspberries, all the blueberries, the sugar, and 3/4 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 5 to 7 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining half-pint of raspberries and the framboise, if desired. Set aside until warm.
Place about 3/4 cup of fruit in each bowl and top with a scoop of ice cream.
Recommended wine: Sparkling Wine, Sparkling Rose
Antipasti can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Viva Diva Moscato Colada with a 4.9 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.
Viva Diva Moscato Colada
Sweet Moscato wine infused with natural coconut & pineapple flavor. Light orange in color. Fruity, typical of coconut & pineapple with light hints of Moscato. Excellent as an aperitif or mixing with cocktails.