Framboise Cream (from NZ Women’s Weekly)

  • 500 grams raspberries (or boysenberries, loganberries, blackberries)

  • 1/4 cup sweet sherry

  • 1 cup cream

  • 1/2 cup brown sugar

Method

Wash fruit and remove stalks. Put in a shallow oven-proof dish, reserving a few berries for decoration.

Pour sherry over fruit and add cream. Refrigerate until the cream thickens slightly.

Have the grill very hot. Sprinkle the brown sugar over the fruit and place the dish under the grill. Watch carefully until the sugar melts and caramelises.

Remove and decorate with fruit. Serves 6.