Difference between revisions of "Creamy Raspberry Fondue"
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RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine") |
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# Stir in the remainder and add [[granulated sugar|sugar]] and [[raspberry]] puree. | # Stir in the remainder and add [[granulated sugar|sugar]] and [[raspberry]] puree. | ||
# Cook over a gentle heat until smooth and thickened. | # 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. | + | # Stir in the [[raspberry liqueur]] then pour into fondue pot and serve with fruit or cake. |
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Dessert fondue Recipes]] | [[Category:Dessert fondue Recipes]] | ||
Revision as of 08:51, 6 May 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.
