Warm raspberry sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Frozen raspberries |
| ½ | cup | Maple syrup, |
| Brown sugar -- packed, | ||
| Or honey -- or to taste | ||
| ½ | teaspoon | Ground nutmeg |
| 1 | teaspoon | Lemon juice |
| 2 | tablespoons | Cornstarch or |
| Arrowroot powder, | ||
| MIX WITH | ||
| 2 | tablespoons | Cold water |
Directions
Place raspberries, sweetener, nutmeg and lemon juice in blender container. Process on high speed until pureed. Strain out seeds and discard. Place puree in 2-quart saucepan. Bring to boil. Reduce heat to medium. Stir in cornstarch mixture and cook, whisking frequently, until sauce thickens to consistency of whipping cream, 10 to 12 minutes. Let cool slightly before serving. Makes 6 servings.
NOTES : This raspberry sauce is stunning with angel food cake.
Copyright Los Angeles Times
Recipe By : Los Angeles Times - Prodigy From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co