2 lb raspberries, or other berries
1 tablespoon cornstarch
2 teaspoons orange or lemon
juice
3 tablespoons sugar
half-and-half for decoration | Place berries in a food processor or blender and puree.
Press through a fine sieve
into a 3-cup glass measure;
discard seeds.
In a bowl, mix cornstarch with a
little of the juice; and set aside.
Pour balance of juice into a heavy-based saucepan.
Add sugar and orange or lemon
juice.
Heat slowly to dissolve
sugar, stirring constantly.
Bring just to a boil, remove from
heat and stir
in cornstarch mixture.
Reduce heat, bring back to a simmer,
stirring, and continue to cook for 1 to 2 minutes
or
until sauce is smooth and thickened.
Cool to room temperature.
Spoon the sauce over bottom of serving plates.
Carefully form a thin circle of cream
around edge of sauce.
Use a fine-pointed skewer to "pull" cream in
opposite
directions at 1-inch intervals.
Makes about 2 cups. |
Fresh Raspberry Sauce