Time 30m Yield 2 Number Of Ingredients 7 Steps:
With apple corer or small knife, remove cores from blossom end (bottom) of pears. Peel pears almost to top but do not remove stems. Rub pears with lemon half, sprinkle with sugar. In glass pie plate, arrange pears lying down with stems toward center, add 2 tablespoons water. Cook, uncovered, in microwave oven on High 5 to 6 minutes, until tender, turning pears over halfway through cooking. Transfer pears, stem ends up, to 2 dessert plates, set aside until ready to serve. In blender at high speed, puree raspberries. Sift confectioners’ sugar through coarse sieve into small bowl. Press raspberry puree through same sieve into same bowl to remove seeds. Discard seeds. Stir liqueur into raspberry mixture. To serve, spoon raspberry sauce over poached pears. Garnish with mint sprigs and reserved raspberries.
Time 55m Yield 12 Number Of Ingredients 4 Steps:
Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
Yield Makes about 3/4 cup Number Of Ingredients 4 Steps:
Combine raspberries, sugar, lemon juice, and salt in a small, nonreactive saucepan over low heat. Cook until berries release their juice and just start to break down, about 5 minutes. Use a rubber spatula to press berries through a fine sieve; discard solids. Let cool, and refrigerate until ready to use.
Yield Makes 1/2 cup Number Of Ingredients 5 Steps:
Combine rasperries, sugar, lemon juice, and salt in a small saucepan set over low heat. Cook until berries release their juices and just start to break down, about 5 minutes. Using a rubber spatula, press berries through a fine-mesh sieve; discard solids. Return strained juice to saucepan, stir in cornstarch, and cook until mixture comes to a boil. Let cool. Store, refrigerated, in an airtight container for up to 3 days.
Time 30m Yield 12-16 servings. Number Of Ingredients 11 Steps:
In a bowl, combine the crumbs, walnuts and butter. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Cool., In a large saucepan over medium heat, melt marshmallows with milk, stirring often. Cool to room temperature. Fold in whipped topping; spread over crust., In a saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir into raspberry mixture. Bring to a boil; cook and stir for 2 minutes. Cool to room temperature. Spread over marshmallow layer. Chill until firm, about 4 hours.
Time 10m Yield 8 serving(s) Number Of Ingredients 3 Steps:
Melt jam in a small saucepan over low heat (I did this in the microwave instead- put the jam in a small glass bowl and heat using medium power for 1-2 minutes). Stir in lemon juice. Remove from heat and place the jam mixture in a small glass bowl. Stir in raspberries. Serve warm or at room temperature.
More about “ruby red raspberry dessert sauce recipes”
Time 2h15m Yield 10-12 serving(s) Number Of Ingredients 8 Steps:
In a large bowl, dissolve jello in boiling water. Stir in frozen raspberries. Cool in fridge until just set - this won’t take long since the berries are frozen. Meanwhile, combine crushed candy bars and crackers - set aside. Melt marshmallows with milk in microwave and let cool. Fold in Cool Whip and spread over jell-o. Top with crushed candy bars and crackers.
