Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 10 ounces | Frozen raspberries; thawed |
| 1 tablespoon | Confectioner's sugar |
| 1 teaspoon | Cornstarch |
| 1 tablespoon | Raspberry liqueur; (optional) |
| \N \N | Chocolate ice cream topping |
| \N \N | Melted white baking chocolate |
| \N \N | Toasted pecans |
TOPPING
Puree raspberries in a food processor or blender. Strain and discard seeds.
Place juice and pulp in a small saucepan. Stir in cornstarch until it dissolves; turn heat to medium. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in liqueur. Cover and refrigerate.
To serve, spoon raspberry sauce onto serving plate. Place 1 slice of commercially-prepared cheesecake or pound cake over sauce. Decoratively drizzle chocolates over cake. Sprinkle with toasted pecans.
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