| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg04 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Raspberries |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Kirsch |
INSTRUCTIONS
1. Combine the raspberries with the sugar in a saucepan. Bring to a boil,
stirring frequently. Taste for sweetness, and add more sugar if desired.
2. Remove from heat and strain.
3. Combine the cornstarch with a little of the raspberry mixture. Heat the
remaining mixture and add the cornstarch mixture. Cook, stirring, until
sauce has thickened.
4. Remove from heat and stir in the lemon juice and kirsch.
Serve with fritters.
Maria Polushkin;The Dumpling Cookbook
Recipe by: Maria Polushkin, The Dumpling Cookbook
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