Melba (Raspberry) Sauce Recipe
- 1 pkg. frzn raspberries, almost thawed
- 2 tbsp. raspberry syrup
- 2 tbsp. sugar
- Kirsch to taste (optional)
- Almost thaw raspberries and drain.
- Add in syrup and sugar.
- Bring to boil and stir till all sugar is dissolved.
- When cold, put mix in wire screen sieve and force through by rubbing with spoon.
- This removes the tiny raspberry seeds.
- Add in Kirsh to taste and more raspberry syrup it too thick.
- This sauce is absolutely delicious over poached fresh pears or possibly peaches and vanilla ice cream.
- Also good as sauce for lb.
- or possibly angel food cakes.
- The most tedious part is sieving out the seeds, but the compliments you receive will be worth your time.
- 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)