Difference between revisions of "Creamy Raspberry Fondue"
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* 3 tablespoons [[raspberry liqueur]] | * 3 tablespoons [[raspberry liqueur]] | ||
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# Rub [[raspberries]] through a sieve and discard seeds. | # Rub [[raspberries]] through a sieve and discard seeds. | ||
# Reserve puree. | # Reserve puree. | ||
Latest revision as of 11:09, 15 July 2012
Description
Purchased Bowers Estate in Fort Worth, Texas in 1994. Dated 1971.
- Contributed by Cat's Recipes Y-Group
Ingredients
- 1 pound fresh raspberries
- 4 teaspoons corn flour
- 1¼ cup light whipping cream
- ⅓ cup icing sugar
- 3 tablespoons raspberry liqueur
Procedures
- Rub raspberries through a sieve and discard seeds.
- Reserve puree.
- In a saucepan, blend the corn flour smoothly with a little of the cream.
- Stir in the remainder and add sugar and raspberry puree.
- Cook over a gentle heat until smooth and thickened.
- Stir in the raspberry liqueur then pour into fondue pot and serve with fruit or cake.
