Stir together these ingredients in a 4-quart or larger slow cooker. Cover and cook on HIGH for 4 hours, stirring occasionally. For the full post, visit The Magical Slow Cooker. Compensation for ...

Smooth and silky, lemon panna cotta with raspberry sauce is the perfect balance of creamy sweetness and bright citrus. This light and elegant dessert is easy to make ahead—simply chill ...

I’ve included a delicious show-stopping sauce that you can whisk up in a few ... so it’s simply a matter of adding the berries. This will keep in the fridge for up to a week.

For the raspberry sauce, reserve 8 raspberries for decoration and soak them in a small bowl with the amaretto. Heat the remaining raspberries in a saucepan with 2 tablespoons of the orange juice.

Wrap the roulade in the foil and refrigerate until chilled, at least 45 minutes or up to 5 hours. Unwrap the roulade and cut into 1-inch-thick slices. Serve with the raspberry sauce.

Raspberry sauce is paired with duck and cheese and the syrup is used in a vinaigrette eaten with summer salads. Tartlets and cheesecakes are really popular, as well as raspberry jams and jellies.

I suppose you could, in summer, use fresh berries, though you would lose the contrast between warm rich sauce and sharp icy fruit. Put the double cream and two tablespoons of the limoncello in a ...