Baileys Raspberries

There are an unlimited number of dessert toppings out there to choose as a finishing touch for your scoop of ice cream or piece of cake, especially as more and more restaurants (and recipe-writers) are experimenting with combinations of salty and sweet things. But there is one thing that tends to shift the scales in the dessert-topping war: booze.

Ok – I’ll admit that I wouldn’t take a dessert based on it alone, but I think we can all agree that there is some glamour attached to a spiked dessert. There is one celebrity chef out there famous for “boozy” desserts and just about every other one has, at one time or another, made a big show of adding rum, kahlua, limoncello or coffee liqueur to a dessert. There is really no need to make a big show of it, but liqueur does add a grown-up taste to dessert that you won’t come by in any other way.

These boozy, sugary berries make a delicious topping for ice creams and cakes and are both quick and elegant. All you do is make a thick sauce with Baileys (or kahlua would be nice, instead) and toss it with sugar and fresh raspberries. The Baileys taste is subtle and the sugar adds a nice glaze to the berries. Just try not to snack on too many before you get around to serving them!

Baileys Raspberries
1/4 cup plus 2 tbsp water, divided
1/4 cup Baileys (regular or caramel-flavored)
1 1/2 tsp cornstarch
2 cups (approx 12-oz) fresh raspberries
1/3 cup sugar

In small saucepan, combine 1/4 cup water and Baileys. Bring to boil. While the mixture heats, dissolve cornstarch in remaining 2 tbsp water. When Baileys mixture boils, pour in cornstarch slurry and, whisking continually, cook over medium-high heat until thick (about 2 minutes). Remove from heat and cool completely.
Place berries in a large bowl. Pour cooled Baileys mixture over berries. Add in sugar. Toss gently with a spoon or spatula until all berries are coated. Chill in refrigerator for a few hours or serve immediately.

Makes about 2 cups.

In bowl, toss raspberries with sugar and Kahlua mixture.