Tuesday, October 10, 2006

Hot Raspberry Sauce

From: Culinary Institute of America Breakfasts & Brunches

7 C raspberries, fresh or frozen (thaw slightly)
1 3/4 C sugar
2 1/4 C water
1/2 vanilla bean, split and scraped or 1 teaspoon vanilla extract
3/4 C lemon juice

Combine the raspberries, sugar and water in a saucepan and bring to a simmer over medium heat. Simmer until raspberries are soft, about 15 minutes.
Strain the raspberry mixture through a fine-mesh sieve, pressing against the solids with the back of a ladle.
Discard the seeds and pour the extracted juices into a saucepan; add the vanilla bean, its seeds, and the lemon juice to the saucepan. Simmer until reduced by one-half over medium-low heat or to the consistency of syrup, 20-25 minutes.
The syrup is ready to serve now, or it can be cooled and stored in a container in the refrigerator up to 10 days.

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