When I got married my husband had just purchased several acres of land to farm. Within this farm was beautiful raspberry patch. I had never cooked a single thing using raspberries. Since that first summer my raspberry expertise has grown ten fold and I am learning how to use raspberries for nearly everything. Here is my recipe for a sinful raspberry topping. Use it on my New York Cheesecake, as a filling in a cake, raspberry crepes (my father in laws favorite) or a tantelizing sauce over chicken.
Raspberry Topping
2 cups fresh or frozen raspberries
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon cornstarch and 4 tablespoons water mixed together
2 (or 3 if your me) tablespoons berry liquor (my mom's version of this calls for raspberry liquor, but I use a rick blackberry wine and love it)
Throw all of the ingredients into a sauce pan and stir on medium heat until sauce thickens.
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