| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups, Desserts |
6 |
Servings |
INGREDIENTS
| 20 |
oz |
Raspberries-frozen, thawed |
| 2 |
c |
Burgundy |
| 2 1/2 |
c |
Water |
| 1 |
|
Cinnamon-3 inch stick |
| 1/4 |
tb |
Cornstarch |
|
|
Whipping cream |
INSTRUCTIONS
Combine first 5 ingredients in a deep, ceramic, heatproof casserole or
stainless steel saucepan (mixture will discolor aluminum). Bring mixture to
a boil; reduce heat, and simmer 15 minutes. Press raspberry mixture through
a sieve, and return to casserole or saucepan; discard seeds. Combine
cornstarch and 1/4 cup raspberry liquid; stir well. Bring remaining liquid
to a boil. Reduce heat to low, and stir in cornstarch mixture. Cook,
stirring constantly, until slightly thickened. Chill 6 to 8 hours. Drizzle
whipping cream in soup, and swirl in with a knife. Yield: 5 cups.
Strawberries my be substituted for raspberries. From Southern Living
Cookbook
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 10,
1998
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