Sunday, August 24, 2008

Raspberry Coulis

2 cups raspberries (about 12 ounces), rinsed
1/2 cup water
1/2 cup sugar
2 tablespoons brandy
2 tablespoons fresh lemon juice
1/2 tablespoon cornstarch

Bring the sugar, water, and brandy to a boil. Add the raspberries and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 8 minutes.

Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.

Strain through a fine-mesh sieve into a bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use.

--Adapted from Emeril Lagasse

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