Raspberry Toffee Sauce

Submitted by bluemoon downunder

"A quick to make sauce, which can be served warm or cold, and drizzled over icecream, tarts, cakes, pancakes or Aussie Recipe #122581; if you were making this raspberry sauce, you would only need to make the pikelets from the pikelet recipe. This sauce will keep in the fridge for at least a week, but I really can't see it lasting that long! I found this recipe in the colour magazine supplement in yesterday's 'The Sunday Age', a Melbourne newspaper and I'm posting it for the 2005 Zaar World Tour."

 

• Ready In: 10mins
• Ingredients: 3
• Yields: 3 cups

ingredients

• 400 g caster sugar
• 650 g frozen raspberries
• 1⁄2 lemon, juice of

directions

1. Place the sugar in a heavy-based saucepan and add a little water to just moisten the sugar. Stir over a low heat until the sugar is dissolved, then bring the mixture to the boil over a low heat and boil until it is a pale golden colour.
2. Place the frozen raspberries in a food processor and, with the motor still running, drizzle in the hot sugar mixture, and process until smooth.
3. Add the lemon juice and process briefly, and strain if desired; and serve warm or cold.

Reviews

[Kaarin]

This worked really well, although it took a bit longer than expected. I used granulated sugar, which melted just fine. I served over poppy seed cake, and then over ice cream. It's worth straining-this makes a beautiful sauce. Thanks!