Best Boysenberry Sauce Recipes

Frozen Orange Mousse Torte with Boysenberry Sauce image

Yield Serves 12 to 14

Number Of Ingredients 17

For crust
1 1/2 cups shelled pistachios
1/4 cup (packed) brown sugar
2 tablespoons all purpose flour
1/2 teaspoon grated orange peel
3 tablespoons butter, melted
For mousse
1 cup sugar
1/2 cup fresh orange juice
6 large egg yolks
1/4 cup Grand Marnier or other orange liqueur
2 cups chilled whipping cream
1 tablespoon grated orange peel
Lightly sweetened whipped cream (optional)
1 orange, thinly sliced, cut into small triangles (optional)
Whole pistachios (optional)
Boysenberry Sauce

Steps:

Make crust:
Preheat oven to 350°F. Blend first 4 ingredients in processor until nuts are coarsely chopped. Add melted butter and blend until moist crumbs form. Press nut mixture onto bottom (not sides) of 9-inch-diameter springform pan. Bake crust until golden, about 8 minutes. Freeze while preparing mousse.
Make mousse:
Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until candy thermometer registers 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat yolk mixture until cool and thick, about 6 minutes. Beat in liqueur.
Beat 2 cups cream and orange peel in bowl to stiff peaks. Fold in yolk mixture. Pour mousse into crust. Cover and freeze overnight. (Can be prepared 3 days ahead; keep frozen.)
Cut around pan sides to loosen torte. Release pan sides. Transfer torte to platter. If desired, spoon lightly sweetened whipped cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around top edge of torte; place orange triangles between rosettes. Garnish with whole pistachio nuts. Cut torte into wedges. Serve with Boysenberry Sauce.

Boysenberry Sauce image

Yield Makes about 2 cups

Number Of Ingredients 6

1 vanilla bean, split lengthwise in half
1 16-ounce package frozen boysenberries or blackberries
7 tablespoons sugar
1/3 cup water
3 tablespoons fresh orange juice
1/2 teaspoon grated orange peel

Steps:

Scrape seeds from vanilla bean into heavy medium saucepan. Add vanilla bean, berries, sugar and 1/3 cup water. Cook over medium-high heat until berries thaw, sugar dissolves and mixture boils, about 10 minutes. Purée berry mixture with vanilla bean in processor. Strain through sieve set over bowl, pressing on solids. Mix in orange juice and peel. Cover and refrigerate until cold. (Can be made 2 days ahead. Keep refrigerated.)

Lemon Sorbet with Chunky Boysenberry Sauce image

Yield Serves 6

Number Of Ingredients 4

1 16-ounce bag frozen boysenberries or blackberries, thawed
1/2 cup sugar
2 pints lemon sorbet
Fresh mint sprigs

Steps:

Combine berries and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is heated through. Transfer mixture to processor and blend using on/off turns to chunky puree. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
Spoon sorbet into bowls. Spoon sauce over. Garnish with mint and serve.

Boysenberry Sauce Recipe image

Provided by Christopher

Number Of Ingredients 7

1 vanilla bean, split lengthwise in half
1 16-ounce package frozen boysenberries or blackberries
7 tablespoons sugar
1/3 cup water
3 tablespoons fresh orange juice
1/2 teaspoon grated orange peel
Read More http://www.epicurious.com/recipes/food/views/Boysenberry-Sauce-100329#ixzz0p4CfBbfI

Steps:

Scrape seeds from vanilla bean into heavy medium saucepan. Add vanilla bean, berries, sugar and 1/3 cup water. Cook over medium-high heat until berries thaw, sugar dissolves and mixture boils, about 10 minutes. Purée berry mixture with vanilla bean in processor. Strain through sieve set over bowl, pressing on solids. Mix in orange juice and peel. Cover and refrigerate until cold. (Can be made 2 days ahead. Keep refrigerated.)