Prep 5 mins
Cook 2 mins
Great to place into a cooked cake that you pierce holes throughout then follow with frosting. Pour over pancakes, french toast or ice cream. Layer it into a trifle. Endless options.
- 1⁄2 cup seedless raspberry preserves (any flavor you choice)
- 2 tablespoons Chambord raspberry liquor (acording to flavor of preserves)
- Heat to melt ingredients. Stir to mix. Enjoy.
5 Stars, what an easy and delicious dessert sauce, I love the little "bite" from the Chambord. I used this on top of a white cake experiment, testing the use of a silicone Bundt pan without any greasing or flouring, as recommended by the silicone pan manufacturer. My Bundt cake did not release correctly, as documented in http://www.recipezaar.com/bb/viewtopic.zsp?t=272915&postdays=0&postorder=asc&start=0, so I did not poke holes in the cake to let the glaze seep in. The glaze was terrific, thanks for sharing. Made for October 2008 Veg*n Swap.
How could this recipe be anything but 5*'s...especially when I used it for a very special breakfast? I made my Nutella French Toast #84843, omitting the bananas, sprinkling with a bit of powdered sugar, drizzling this raspberry glaze over the tops and then guilding the lily with a handful of fresh raspberries. Wow...what a decadent way to start the day. Rita is right, this recipe is incredibly versatile and would made dozens of desserts out of this world. Good one Rita!