HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Cookbook

 

Raspberry Coulis

Makes 1-1/2 to 2 cups

 

The gorgeous color and tangy flavor makes this vibrant sauce a delightful accompaniment to many desserts.

 

1 pound frozen unsweetened raspberries, thawed
2 tablespoons sugar, or to taste
1 or 2 tablespoons Grand Marnier
   or other orange liqueur (optional)

 

1. purée the raspberries and any accumulated juice in a blender or food processor until smooth. Using the back of a large spoon, press the purée through a fine-meshed sieve into a bowl. Discard the seeds.

2. Stir the sugar and liqueur, if using, into the purée. Taste and adjust the sweetening, if necessary. The raspberry sauce can be refrigerated for up to 1 week or frozen for up to 1 month.

Buy the Book!

 

Simple French Desserts
By Jill O'Connor
Chronicle Books
Paperback, $16.95
Color photographs throughout
ISBN: 0-8118-1903-5
Recipe reprinted by permission.

 

Simple French Desserts

Recipes

More About France and French Recipes

Cookbook Profile Archive

 

This page created June 2000


FoodWine
The FoodWine
Main Page

 

Grilling
Summer Recipes
& Grilling Tips

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysCatnip Toys