I was not planning to post this recipe this week. However, after talking to my youngest sister, Rayane, she told me that she misses having some vanilla ice cream topped with my Berries Foster.

I made this sauce once as a last minute dessert attempt and it became one of her favorites. I hope she reads this and tries to make it herself.

Rayane – My beautiful young sister

I grew up in a family of four. I am the oldest, and then I have a brother and two sisters. Rayane is just five years younger than me. She lives in the south of Portugal and works in the Hospitality industry. She came to the US and lived with us for six months when she took care of Donald while he was a baby. She is a very strong lady and is never afraid of new adventures.

Growing up, I liked to believe, that at times, I was responsible for her. When she had her friends over, I would always prepare snacks for them. I think it made her feel special. When I meet up with her, either in Brazil or any other part of the world, she always asks me to make some of her favorite dishes.

Berries Foster Ingredients including strawberry, raspberry, blueberry. blackberry and oranges
Berries Foster ingredients

Berries Foster is a simple sauce but it does have a lot of flavor. It can be made with any fresh or frozen berries, any combination of blueberries, blackberries, raspberries and strawberries. It’s my take on Bananas Foster, that is why I call it Berries Foster.

This sauce can be used to top ice cream, waffles, and pancakes or enjoyed with just a spoon. Whatever floats your boat. We won’t judge.

Berries Foster Ingredients

  • 3 tablespoons of butter
  • ¼ cup of sugar
  • 1 tablespoon of orange juice
  • 1 teaspoon of almond extract
  • 3 cups of berries, fresh or frozen
  • ¼ cup of rum
  • 1 tablespoon of finely grated orange zest
  • Silvered almonds (optional)


Melt the butter in a 10-inch heavy skillet. Add the sugar and stir until it melts. Add orange juice and almond extract and let the sauce simmer. Add the berries and make sure they get fully coated with the sauce. Carefully add the liquor to the sauce. If the sauce is hot enough, the alcohol will flame. If not, using a stick flame, ignite the sauce carefully. Continue cooking until the flame dies out. Add the orange zest and immediately serve on top of vanilla, or your favorite flavor, ice cream.

Sprinkle silvered almonds on top (optional).

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