Emeril's Fresh Berry Sauce
A Sweet Topping for Cheesecake
Top Chef Emeril Lagasse cooks up some recipes that are a flavorful addition to any springtime menu, and perfect for an Easter dinner.
Here is his recipe for Fresh Berry Sauce, perfect for Emeril's Lemon Ricotta Cheesecake.
Combine the berries and mint in a large bowl.
Combine the Champagne, sugar, salt and vanilla bean in a small saucepan over medium-high heat. Simmer until the sugar dissolves and the mixture is syrupy, 6 to 7 minutes. Remove from the heat and allow to cool until just warm.
Remove the vanilla bean. Add the lemon juice and zest and stir to combine.
Pour the syrup over the berries and toss to combine.
Cover and refrigerate for at least 1 hour before serving.
Serve sauce spooned over Emeril's Lemon Ricotta Cheesecake.
Makes about 2 quarts.