Melba (Raspberry) Sauce Recipe

• 1 pkg. frzn raspberries, almost thawed
• 2 tbsp. raspberry syrup
• 2 tbsp. sugar
• Kirsch to taste (optional)

1. Almost thaw raspberries and drain.
2. Add in syrup and sugar.
3. Bring to boil and stir till all sugar is dissolved.
4. When cold, put mix in wire screen sieve and force through by rubbing with spoon.
5. This removes the tiny raspberry seeds.
6. Add in Kirsh to taste and more raspberry syrup it too thick.
7. This sauce is absolutely delicious over poached fresh pears or possibly peaches and vanilla ice cream.
8. Also good as sauce for lb.
9. or possibly angel food cakes.
10. The most tedious part is sieving out the seeds, but the compliments you receive will be worth your time.
11. It can also be made ahead and kept in the refrigerator.

frzn raspberries, raspberry syrup, sugar

Taken from cookeatshare.com/recipes/melba-raspberry-sauce-14065 (may not work)