Strawberries In Raspberry Sauce Recipe
Ingredients
| Raspberries package | 2 , frozen | |
| 2 tablespoons plus 2 teaspoons cornstarch | ||
| Lemon juice | 2 Tablespoon | |
| 2 tablespoons Cointreau or other orange- flavored liqueur | ||
| 2 quarts fresh strawberries, hulled | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Sliced almonds | 1/3 Cup (16 tbs), toasted | |
Directions
Press raspberries through a sieve, and discard seeds.
Combine strained raspberries and cornstarch in a small saucepan; stir until smooth.
Bring to a boil, stirring constantly, and cook 1 minute or until thickened.
Remove sauce from heat; stir in lemon juice and liqueur.
Combine strawberries and sugar in a large bowl, tossing gently to coat.
Pour raspberry sauce over strawberries; toss gently.
Cover and chill 3 to 4 hours.
Toss gently, and spoon evenly into individual dessert dishes.
Sprinkle evenly with toasted almonds.
Garnish with fresh mint sprigs, if desired.
Combine strained raspberries and cornstarch in a small saucepan; stir until smooth.
Bring to a boil, stirring constantly, and cook 1 minute or until thickened.
Remove sauce from heat; stir in lemon juice and liqueur.
Combine strawberries and sugar in a large bowl, tossing gently to coat.
Pour raspberry sauce over strawberries; toss gently.
Cover and chill 3 to 4 hours.
Toss gently, and spoon evenly into individual dessert dishes.
Sprinkle evenly with toasted almonds.
Garnish with fresh mint sprigs, if desired.
Chef
