Layered Berries In Port Recipes

Steps:

• Combine jelly, port and orange rind in a small pot.
• Stir and bring to a boil.
• Boil for 2 minutes, stirring constantly.
• Take off heat and cool.
• Place a layer of cherries in bottom of glass bowl, drizzle on a little syrup.
• Add a layer of currants and drizzle with sauce.
• Add a layer of blueberries and drizzle with sauce.
• Add a layer of strawberries and drizzle with sauce.
• Add a layer of raspberries and drizzle with sauce.
• Add a final layer of blackerries and drizzle with remaining sauce.
• Garnish with sprigs of mint.
• Chill until ready to serve.

Steps:

• Bring Port and sugar to a boil in a 2- to 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, and boil, uncovered, until slightly syrupy and reduced to 1 to 1 1/4 cups, about 20 minutes. Cool to room temperature, about 30 minutes (sauce will thicken as it cools). Transfer to a small bowl and serve with berries for dipping.

Steps:

• 1. Combine jelly, port and orange rind in a small pot. Stir and bring to a boil.
• 2. Boil for 2 minutes, stirring constantly.
• 3. Take off heat and cool.
• 4. Place a layer of cherries in bottom of glass bowl, drizzle on a little syrup.
• 5. Add a layer of currants and drizzle with sauce.
• 6. Add a layer of blueberries and drizzle with sauce.
• 7. Add a layer of strawberries and drizzle with sauce.
• 8. Add a layer of raspberries and drizzle with sauce.
• 9. Add a final layer of blackberries and drizzle with remaining sauce.
• 10. Garnish with sprigs of mint.
• 11. Chill until ready to serve.

Steps:

• In a large saucepan, combine condesed milk, egg yolks, water and cinnamon.
• Over medium heat, cook and stir until mixtures thickens slightly, 10-15 minutes.
• Remove from heat; add cooked rice, raisins(totally optional) and vanilla.
• Let cool at room temperature and chill thoroughly in refrigerator (for at least 2-3 hours).
• As the pudding chills, it will thicken.
• After a few hours in the refrigerator it will be quite thick, and probably no longer loose enough to be called "creamy.".
• Just before serving stir in as much as 1/2 to 2/3 cups of whole milk, half-&-half, or cream.
• To prepare: spoon two heaping tablespoons of rice pudding into bottom of each glass.
• Add four to six berries, depending on size, to form a single layer.
• Top with a few almonds.
• Continue alternating rice and fruit and almonds until glass or cup is filled.
• Sprinkle with ground cinnamon or ground nutmeg, ground fine sliced or slivered almonds, whipped cream or non-dairy whipped topping, if desired.
• Garnish with a sprig of mint when ready to serve.(Only use at the last minute because if placed in refrigerator for any amount of type, it will get all wilted.).
• Enjoy!

Steps:

• Rub pork with oil; sprinkle with rosemary, salt and pepper. Place on a rack in a shallow roasting pan. Bake at 425° for 20-30 minutes or until a thermometer reads 145°., Meanwhile, in a small saucepan, saute shallot in oil. Stir in the remaining sauce ingredients. Bring to a boil; cook until liquid is reduced by half. Cool slightly. Transfer to a blender; cover and process until blended. , Let pork stand for 5 minutes; slice and serve with sauce.

Steps:

• Combine berries and sugar in medium bowl. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Blend in COOL WHIP.
• Line bottom of 9x13-inch pan with half of the wafers. Top with half each of the berry and pudding mixtures. Repeat all layers; sprinkle with chocolate.
• Refrigerate 3 hours.