| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Sauces, Desserts, Fruits |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Raspberries |
| 2 |
tb |
Lemon juice |
| 1/2 |
c |
Butter or margarine |
| 3 |
tb |
Sugar |
| 4 |
lg |
Eggs |
|
|
Several drops of red food co |
|
1 |
hour (or for up to 1 week). |
INSTRUCTIONS
Recipe by: The Best of Sunset - Page 276 Preparation Time: 0:10 In a food
processor or blender, whirl raspberries with lemon juice until pureed. Pour
into a fine strainer set over a measuring cup. Stir with a spoon to force
pulp through strainer; discard seeds. You need 1/2 cup raspberry juice. In
a 2- to 3-quart pan, over medium heat, melt butter; add raspberry puree,
sugar, and eggs. Reduce heat to low and stir constantly with a flexible
spatula until sauce is thickened and smooth, about 10 minutes. for a deeper
hue, stir in food coloring, a few drops at a time, until mixture is the
shade desired. Let cool, then cover and refrigerate until thickened, about
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Veronica
Betancourt <[email protected]> on Jul 25, 1997
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