Raspberry, Blueberry, Blackberry or Strawberry Filling

August 2009
Raspberry, Blueberry, Blackberry or Strawberry Filling

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Makes: 3 servings

Prep: 20 mins

Cook: 25 mins

Ingredients
  • 1 1/2 pounds raspberries, blueberries, blackberries or strawberries, hulled and sliced
  • 2 teaspoons fresh lemon juice
  • 2/3 cup sugar
  • 2 tablespoons quick-cooking granulated tapioca
  • 1 tablespoon unsalted butter
Directions
  1. In a small bowl, mash 1 cup berries with the lemon juice and 1/3 cup sugar; stir in the tapioca and let stand for 15 minutes.
  2. In a heavy, medium saucepan, melt the butter over medium heat. Add the berry mixture and remaining 1/3 cup sugar and cook, stirring often, until hot, about 3 minutes. Add the remaining berries and bring to a boil, stirring often, for 3 minutes; lower the heat, cover and simmer, stirring often, until the tapioca is tender, about 15 minutes. Let cool.
Tip Easy does it
  • Ripen peaches and nectarines at room temperature. Storing them in the refrigerator can make them mealy.
Tip Smart move
  • To wash delicate berries, soak them in cold water, drain, then dry them in a single layer on a paper towel.
Tip Frozen assets
  • In a pinch, go with frozen fruit. Its picked at its peak and beats expensive and flavorless out-of-season fresh fruit any day.
Tip Spice it up
  • Simmer the fruit filling with a few slices of fresh ginger or a cinnamon stick.
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