lthough
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.
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lthough
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. 
