1 c Strawberries, fresh 1/2 c Water
1 c Raspberries, fresh 2 oz Butter
1 c Blueberries, fresh Ice cream, vanilla
1/2 c Sugar
In a large saucepan, bring the sugar and water to a boil. Simmer for
10 minutes. Add the strawberries and blueberries to the pan and cook for
2 minutes. At the last minute, add the mixed raspberries and butter to
the saucepan with the other ingredients.
Heat just until butter melts. Spoon the mixture onto a flat plate and
serve with a scoop or ice cream in the center.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA
