Raspberry

Raspberry

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From
Encyclopedia of Food and Cookery

Raspberries can be the most elusive of summer fruits. They arrive with the first of the summer fruits, the apricots and cherries, then all too quickly disappear during the very hot months, only to return when we had all but forgotten them, at the start of autumn. Fortunately, frozen raspberries can be found throughout the year, and although their appearance and flavour might not equal those of the fresh fruits, they can be profitably used in a raspberry sauce (sieve them to remove the tiny seeds).

Fresh raspberries can be served simply with sugar, cream, or a soft, creamy, fresh cheese such as mascarpone, but they combine superbly with other fruits, either fresh or cooked. Fill small melon halves with raspberries, or a pineapple shell with pineapple chunks and raspberries; toss sliced peaches or pears, fresh or cooked, with raspberries.

If you have an excess of raspberries, they may be made into jam or jelly (unlike strawberry jam, raspberry jam sets well). Alternatively, freeze whole or make into purée and freeze in small containers. Frozen purée can be kept for about 6 months. It should be thawed in the refrigerator and stirred well before use.

Ingredients

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see method for ingredients

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