Ingredients Jump to Instructions ↓

  1. 1 pint (2 cups) fresh raspberries

  2. 5 Tablespoons confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Preparation: Combine the raspberries and confectioners' sugar in a small saucepan. Cook over low heat until the berries are soft, 3 to 4 minutes. Transfer the mixture to a food processor or blender and puree it. Strain through a fine sieve into a small bowl and discard the seeds. Stir in 2 tablespoons cold water to thin the sauce. Transfer the sauce to a jar and refrigerate for up to 1 week. Serve with Cherry Clafouti , poultry , and ice cream . Yield: about 1 cup Recipe Source: Nicole Routhier's Fruit Cookbook by Nicole Routhier (Workman Publishing) Reprinted with permission.


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