FRAMBOISE BAKERY RECIPES

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RASPBERRY SAUCE (SAUCE FRAMBOISE) RECIPE - NYT COOKING

Provided by Craig Claiborne And Pierre Franey

Total Time 10 minutes

Yield About 1 cup

Number Of Ingredients 2

1 10-ounce package frozen raspberries
2 tablespoons kirschwasser or other white liqueur

Steps:

  • Use the raspberries while they are partly frozen. Put them into the container of a food processor or electric blender and blend thoroughly. Line a bowl with a fine sieve and pour in the raspberries. Press to extract as much liquid as possible. There should be about one cup. Blend with the liqueur and serve.

Nutrition Facts : @context http//schema.org, Calories 132, UnsaturatedFatContent 0 grams, CarbohydrateContent 25 grams, FatContent 1 gram, FiberContent 9 grams, ProteinContent 2 grams, SaturatedFatContent 0 grams, SodiumContent 3 milligrams, SugarContent 13 grams

RASPBERRY ICE CREAM SUNDAE SAUCE RECIPE - FOOD.COM

You can use this sauce for everything! From drizzling over cheesecake, cream puffs or pound cake- to ice cream, chocolate souffles or swirled into a vanilla souffle right before you bake it. You can also use it in a pitcher on the table to pour over pancakes, waffles or crepes. From Room For Dessert.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 1 cup

Number Of Ingredients 5

1 pint raspberries (2 cups)
1 1/2 tablespoons sugar
1/4 cup water
1/2 teaspoon lemon juice
1 teaspoon kirsch or 1 teaspoon framboise eau-de-vie (optional)

Steps:

  • Pass the raspberries through a food mill fitted with a fine disk, or puree the raspberries in a food processor and press through a sieve to remove the seeds.
  • Heat the sugar and the water to gether until the sugar is dissolved.
  • Stir it into the raspberry puree and add the lemon juice and the kirsch or framboise, if desired.
  • Taste and if necessary adjust with additional sugar, lemon juice or kirsch or framboise.

Nutrition Facts : Calories 236, FatContent 2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 4.3, CarbohydrateContent 56.4, FiberContent 20.3, SugarContent 32.7, ProteinContent 3.8

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