SERVES 8 TO 10
3 pounds mixed berries (3 or more of the following: raspberries,
strawberries, loganberries, blackberries, redcurrants, blackcurrants,
The Raspberry Purée
2 tablespoons crème de framboises (raspberry liqueur)
1 loaf thinly sliced white bread
1 pound fresh or frozen raspberries
The Sugar Syrup
1/3 cup confectioners’ sugar
2½ cups water
1½ cups superfine sugar
Lightly butter a 1½-quart (1.5-liter) bowl or eight 2/3-cup (150
ml) custard cups.
Trim and wash all the fruits and leave to drain.
To make the raspberry purée, simply blitz the berries and sugar
together in a blender, then push through a sieve.
To make the sugar syrup, simply boil the water and sugar together
for a few minutes to a clear syrup. Leave to cool. Serve with
Wine Recommendations by Wine.Com:
Bargetto Winery "Chaucer's" Raspberry Fruit Wine (500 ml)
1996 Balbach Riesling Auslese, Niersteiner Hipping, Rheinhessen, Germany
Cookbook available in
Call 1-800-749-2290 for more information.