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Gary Rhodes  Gary Rhodes

Featured Recipe

Summer Pudding

SERVES 8 TO 10

3 pounds mixed berries (3 or more of the following:   raspberries, strawberries, loganberries, blackberries, redcurrants, blackcurrants, blueberries)
2 tablespoons crème de framboises (raspberry liqueur)
1 loaf thinly sliced white bread

The Raspberry Purée

1 pound fresh or frozen raspberries
1/3 cup confectioners’ sugar

The Sugar Syrup

2½ cups water
1½ cups superfine sugar

The Garnish

Whipped cream
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 whipped cream.

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 July 2000.
Call 1-800-749-2290 for more information.

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