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Raspberry Puree Recipe

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Raspberry Sauce (Puree) Recipe

Although fruit sauces are a staple in most commercial pastry kitchens, they are often overlooked by home bakers.  What most people do not know is that purees have an intense fruit flavor that rivals fresh fruit at its peak. In fact, this puree does not even use fresh raspberries, instead frozen unsweetened berries are used which are available year round and at a reasonable price. 

You will find their flavor is always excellent as the berries are picked at their peak and then quickly frozen.  Also, unlike fresh fruit that spoils very quickly, fruit sauces will keep in the refrigerator for at least a week and can even be frozen for several months. Raspberry sauce has many uses; from simply pouring it over a bowl of ice cream or using on a plated dessert to flavoring creams and sauces. 

 

Thaw the unsweetened frozen raspberries in a large fine meshed strainer suspended over a large bowl.  (This may take a few hours.)  Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a large spoon.  All that should remain in the strainer is the raspberry seeds.  Throw away the raspberry seeds and, to the strained juice, stir in the lemon juice (if using) and 1/2 cup (100 grams) of white sugar (add more if needed).  (For extra flavor you could add a little raspberry liqueur.)

Store covered in the refrigerator up to a week, or freeze up to a year.

Makes approximately 1 3/4 cups (420 ml).

2 - 12 ounce bags (680 grams) of frozen raspberries (unsweetened)

1/2 cup (100 grams) granulated white sugar, or to taste

1 teaspoon of freshly squeezed lemon juice (optional)

 

Sources

Beranbaum, Rose Levy. The Cake Bible. New York: William Morrow and Company, Inc., 1988.

Davidson, Alan. The Oxford Companion to Food. Oxford: Oxford University Press, 1999.

De'Medici, Lorenza. A Passion for Fruit. NewYork: Abbeville Press Publishers, 1999.

Friberg, Bo. The Professional Pastry Chef (Second Edition). New York: Van Nostrand Reinhold, 1990.

Grigson, Jane.  Fruit Book. London: Penguin Books, 1982.

Kiple, Kenneth F. and Ornelas, Kriemhild Cone?/span>, The Cambridge World History of Food. Cambridge, Cambridge University Press, 2000.

Lang, Jenifer Harvey. Larousse Gastronomique. New York: Crown Publishers, Inc., 1988.

Maree, Aaron. Patisserie. Australia: Angus & Robertson, 1994.

Root, Waverley, Food. New York: A Fireside Book, 1980.

Whiteman, Kate. The New Guide to Fruit. New York: Lorenz Books, 1999.

 
   

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