Difference between revisions of "Creamy Raspberry Fondue"
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# Stir in the [[raspberry liqueur]] then pour into fondue pot and serve with fruit or cake. | # Stir in the [[raspberry liqueur]] then pour into fondue pot and serve with fruit or cake. | ||
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[[Category:Dessert fondue Recipes]] | [[Category:Dessert fondue Recipes]] | ||
[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
[[Category:Light whipping cream Recipes]] | [[Category:Light whipping cream Recipes]] | ||
[[Category:Raspberry liqueur Recipes]] | [[Category:Raspberry liqueur Recipes]] | ||
Revision as of 11:52, 31 March 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
Directions
- 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.
