Black-raspberry glaze

Yield: 1 Servings

Measure Ingredient
1 pint Frozen black raspberries; thawed
1 tablespoon Sugar
1 tablespoon Cornstarch
1 tablespoon Grand Marnier or orange Juice

Drain thawed berries and reserve juice. Measure juice, adding water if necessary, to yield ~ cup. Thoroughly combine sugar and cornstarch with liqueur or orange juice; blend in raspberry juice until smooth. Bring to a boil over medium heat, stirring constantly; boil 2 minutes. Combine ½ cup hot glaze with drained berries and spread over cheesecake; slowly pour remaining glaze back and forth over fruit, forming a shiny glaze. Yield: Enough to glaze 1 cheesecake (great on frozen commercial cheesecake).

Recipe by: Jane Stokes of Stokes Fruit Farm.

Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@...> on Mar 28, 1998

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