Recipe Archive

Blueberry-&-Banana-Stuffed Raspberries

Yield: Serves 4
Prep time: 20 minutes
Cook time: 5 minutes
Difficulty: $recipe[8] hats
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Nugget Quick & Easy Recipe



Puree together blueberries, banana and 1 tablespoon honey; refrigerate.

In a small pot over low heat, warm ¼ cup honey until it reaches the consistency of oil. Remove from heat, stir in lemon juice, then place in refrigerator to cool.

Transfer berry puree to a pastry bag (a 1-quart Ziploc freezer bag is an ideal substitute; just cut off a small portion from one corner). Gently squeeze puree into the center of each raspberry, filling just to the top. Arrange on a platter or place in a bowl. When all berries have been filled, drizzle half of the honey-lemon sauce over the top. Reserve honey sauce for later use.

Serve raspberries over ice cream, with fresh yogurt, on a slice of plain cheesecake or with sponge cake. If you prefer a slightly sweeter profile, drizzle reserved honey sauce over dessert of choice.

Techniques used in this recipe


Pair with

  • Icewine

    Icewine got its name because it is made from very ripe frozen grapes. As the frozen grapes are pressed, the sweet, high-acid, concentrated juice is separated from the ice. Icewine is high in both sweetness and acidity - drinking it is out of this world!

  • Dolcetto

    Dolcetto has firm grapey-spicy fruit set off against a subtle bitter-chocolate background. It has relatively little acid, is low in tannins, and is lighter in body than Barbera, making it wonderfully easy to drink.

  • Champagne

    Taste the stars! True Champagnes come from only one region, also called Champagne, about 90 miles northeast of Paris. Making Champagnes involves a secondary fermentation that occurs in the bottle, lending the wine its effervescence.

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