Texas Monthly: Power Brunch

Featured in the March/April 1989 issue of Domain Magazine

Strawberries and Oranges With Raspberry Sauce

Oranges and early strawberries, served with a raspberry sauce complete the easy do-ahead menu.

Fruit

3 pints fresh strawberries, rinsed, dried, and sliced lengthwise
4 large navel oranges, peeled and cut into pithless sections
1 cup black grapes, cut in half and seeded

Sauce

2 ten-ounce packages frozen raspberries or 3 half-pints fresh raspberries
1 to 2 tablespoons powdered sugar, or to taste
2 tablespoons orange liqueur (Cointreau or Grand Marnier)
1 tablespoon heavy cream

Arrange fruit on large decorative platter. Purèe sauce ingredients, and serve in small pitcher on side.

Note: Use other fresh fruit when available: blueberries, blackberries, raspberries; peaches, nectarines, melons cut into thin wedges.

Power Brunch

It's not just for breakfast anymore -- this versatile meal is perfect for springtime entertaining. (Click here for complete menu.)

Meat & Dairy
heavy cream

Produce
3 pints fresh strawberries
4 large navel oranges
black grapes

Grocery
powdered sugar

Frozen
2 ten-ounce packages frozen raspberries

Liquor Store
orange liqueur (Cointreau or Grand Marnier)