Stewed Fruit with Ice Cream

• 1/4 golden pineapple, peeled and large-diced
• 3 half-pints fresh raspberries, divided
• 2 half-pints fresh blueberries
• 1 1/2 cups sugar
• 3/4 cup water
• 2 tablespoons framboise (raspberry brandy), optional
• 2 pints good vanilla ice cream

1. Place the pineapple in a medium saucepan, then add 2 half-pints of raspberries, all the blueberries, the sugar, and 3/4 cup water in a saucepan and bring to a boil.
2. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 5 to 7 minutes.
3. The juice will become a syrup and the berries will be slightly cooked.
4. Off the heat, stir in the remaining half-pint of raspberries and the framboise, if desired.
5. Set aside until warm.
6. Place about 3/4 cup of fruit in each bowl and top with a scoop of ice cream.

golden pineapple, fresh raspberries, blueberries, sugar, water, framboise, vanilla ice cream

Taken from www.foodnetwork.com/recipes/ina-garten/stewed-fruit-with-ice-cream-recipe.html (may not work)