| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 4 | Servings | |
INGREDIENTS
| 2 | c | Fresh raspberries |
| 1/2 | c | Sugar; approximately |
| 1 | tb | Cornstarch |
| 1 | tb | Lemon juice |
| 1 | tb | Cognac |
| 1 | 1/ Vanilla ice cream |
INSTRUCTIONS
1. Mix the raspberries with the sugar and heat, stirring frequently, to a boil. Strain and add more sugar, if desired. 2. Mix the cornstarch with two tablespoons of cooled raspberry juice. Heat the remaining juice to a boil, stir in the cornstarch and cook, stirring, until thickened. 3. Cool and add the lemon juice and cognac. Serve over vanilla ice cream. Posted to TNT - Prodigy's Recipe Exchange Newsletter by copping@frontiernet.net on 5 De, c 1997
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