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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Stunning in color, simply delicious in flavor, the recipe submitted to the New York Times in 1980,. This pudding/fruit stew is now becoming popular again- in time for raspberry season. Serve in dessert bowls or plates and pass a pitches of liquid heavy cream to pour over the warm pudding. Ingredients:
1 quart fresh raspberries or any other favorite berry |
1 cup sugar |
2 tbs cornstarch |
3 tbs cold water or milk |
juice of half a lemon |
heavy cream for serving |
Directions:
1. Combine berries, sugar, 1/2 cup hot water in saucepan.
2. Cook over low heat until mixture is liquid.
3. Strain pulp in a fine sieve.
4. Return strained liquid to pot and bring a boil
5. Blend cornstarch with cold water or milk
6. Stir into boiling berry liquid.
7. Add lemon juice
8. Simmer one minute.
9. Serve flummery with heavy cream
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