Anyway, following a delicious dinner of chicken roasted on the grill, roasted sweet and Yukon gold potatoes,
a delicious field green and plum salad (served in the lovely traveling salad bowl) and a bottle of FrancisCoppola red wine (I think it was a Cabernet Sauvignon…regardless, it was good!) we enjoyed lemon bars drizzled with fresh raspberry puree sauce.
a delicious field green and plum salad (served in the lovely traveling salad bowl) and a bottle of FrancisCoppola red wine (I think it was a Cabernet Sauvignon…regardless, it was good!) we enjoyed lemon bars drizzled with fresh raspberry puree sauce.
Raspberry Puree Sauce
allrecipes.com (adapted)
Ingredients
1 pint fresh raspberries¼ cup white sugar
1 tablespoon honey
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water
Directions
Whisk the cornstarch into the cold water until smooth. Add
the cornstarch mixture, raspberries, sugar, honey, and orange juice in a
saucepan and bring to a boil. Simmer for 5 minutes, stirring constantly, until
the desired consistency is almost reached…the sauce will thicken as it cools. Once
cooled, puree the sauce in a blender then strain through a sieve to capture the
seeds and liberate the smooth, velvety raspberry sauce. You can serve this warm
or cold…I served it cold.
This sauce would be perfect served warm on ice cream, cheese
cake, pancakes or even to give a salad a little zip. Brownies would definitely steal the show with a bit
of this sauce incorporated.
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