Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Raspberries |
2 tablespoons | Lemon juice |
½ cup | Butter or margarine |
3 tablespoons | Sugar |
4 larges | Eggs |
\N \N | Several drops of red food co |
\N 1 | hour (or for up to 1 week). |
Recipe by: The Best of Sunset - Page 276 Preparation Time: 0:10 In a food processor or blender, whirl raspberries with lemon juice until pureed. Pour into a fine strainer set over a measuring cup. Stir with a spoon to force pulp through strainer; discard seeds. You need ½ cup raspberry juice. In a 2- to 3-quart pan, over medium heat, melt butter; add raspberry puree, sugar, and eggs. Reduce heat to low and stir constantly with a flexible spatula until sauce is thickened and smooth, about 10 minutes. for a deeper hue, stir in food coloring, a few drops at a time, until mixture is the shade desired. Let cool, then cover and refrigerate until thickened, about Posted to TNT - Prodigy's Recipe Exchange Newsletter by Veronica Betancourt <VBETANCOUR@...> on Jul 25, 1997