Pull-Apart Monkey Bread with Raisins, Walnuts, and Berry Coulis

Serves 4-6

• 4 cans Biscuits (butter/buttermilk)
• ½ cup Granulated Sugar
• 2 Tbsp. Cinnamon, ground
• 1 cup Brown Sugar, packed
• ¾ cup Butter, unsalted (1½ sticks)
• ½ cup Raisins, optional
• ½ cup toasted nuts, optional
• Berry Coulis (recipe below)

1. Preheat oven to 350F; grease a 9-10” round Bundt Pan.
2. In a small bowl, mix granulated sugar with cinnamon.  Cut each biscuit into quarters/sixths and dip in the cinnamon-sugar to coat.
3. Layer coated pieces into greased pan, adding raisins and nuts if desired, in between layers of dough.
4. Melt butter with brown sugar – bring to a boil over medium heat and boil about 1 minute.  Pour butter mixture evenly over biscuits.
5. Bake 30-35 minutes, then remove pan.  Cool in pan 10 minutes, then turn out onto plate and serve with Berry Coulis.

Berry Coulis

Serves 4-6

• 1 12oz. bag frozen Mixed Berries, thawed
• ½ cup Granulated Sugar
• 1 Vanilla Bean, scraped
• ¼ cup Lemon Juice (from 1 lemon)
• Pinch Salt

1. In a non-reactive saucepan, combine berries with sugar.  Let macerate 5 minutes.
2. Add vanilla, lemon juice, and salt; bring to a boil over medium heat.  Reduce to a simmer and cook 5 minutes.
3. Remove from heat and strain, pressing down on solids to extract all the liquid.  Cool slightly and serve.