Raspberry Balsamic Ice Cream Sauce
Raspberries, steeped in a brown sugar-butter balsamic Amaretto sauce.
2 1/2 tablespoons butter
1 tablespoon brown sugar
3/4 cup raspberries
2 tablespoons good balsamic vinegar
2 tablespoons Amaretto liqueur
3 bowlfuls of good French vanilla ice cream
In a small skillet, melt butter and stir in brown sugar. Add raspberries and cook, stirring and mashing for about 6 minutes. Add balsamic and Amaretto and boil about 3 minutes, or until reduced and syrupy. Allow to cool slightly and spoon over ice cream. Serves about 3.