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Microwaved Raspberry Sauce

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“A quick way to make a Raspberry Sauce without using pots & pans. Good in summer over ice cream or for a simple elegant dessert put a scoop of ice cream in a meringue shell or between 2 meringues and pour over sauce! This come from my microwave (700wt) recipes by Alison Holst. A well known cookery book writer in New Zealand. Adjust times for your own oven.”
READY IN:
7mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small jug or bowl mix the sugar with the custard powder or cornflour.
  2. Stir in the water or wine and microwave on High for 2 mins approx or until it boils and has thickened.
  3. Stir, then leave to stand for 2 minutes.
  4. Stir in the fresh or thawed raspberries.
  5. Add the brandy or rum, if desired, and cover while sauce cools.
  6. Serve either warm or cold as suggested in the introduction.

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