Ingredients
- raspberries, frozen, thawed1 cup
- white granulated sugar, white1/4 cup
- heavy cream1/4 cup
- salt, optional1 pinch
- unsalted butter, unsalted; divided1/4 cup
- vanilla extract1 tbsp
- ice cream or fruit, or fruit
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Place berries on a baking sheet and sprinkle with half of the sugar. Place 5–6 inches under a preheated broiler, and broil until well browned.
Remove and set aside until cool.
Combine cream, salt, and remaining sugar in a heavy saucepan over medium high heat. Add the raspberries, and boil until berries break easily.
Remove from the heat and set aside until cool. Purée in a food processor or blender until smooth. Alternatively, use an immersion blender directly in the saucepan.
Pour mixture back into saucepan, and place over medium high heat. Bring to a boil and cook until liquid has reduced by ⅔.
Stir in butter and vanilla until smooth, then cool.
Pour sauce over ice cream or fruit and serve.
Region evidence: no stated origin (basic dish)
