I wanted to try something new this week, and seeing that Jen was in Rome and the book I was reading took place in Rome, I went the Italian route. The Panna cotta I made came from Bon Appetite and had a apricot fennel seed glaze. I can not imagine my father's face when I say the words "apricot fennel seed glaze." So instead, I made Ina Garten's stewed fruit. Delish and versatile, good with pound cake, vanilla ice cream and of course Panna cotta. I did not have he exact proportions of berries, but as long as you have five half pints you are good to go.
Stewed Berries
3half pints fresh raspberries
2'half pints fresh blueberries
1 1/2 cups sugar
2 T framboise
Combine 2 half-pints raspberries and all the blueberries, sugar and 3/4 cup water in a sauce pan and bring to boil. Lower heat and cook uncovered over medium-low heat, stirring occasionally, for 10 to 12 minutes. The juice will become syrup and berries will be slightly cooked. Off the heat stir in the remaining half-pint of raspberries and he framboise. Set aside until warmed through.
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