| • |
8 oz. The Perfect Purée Red Raspberry, thawed |
| • |
1/4 cup granulated sugar |
| • |
3 tbsp. dry red wine |
| • |
1 tbsp. quick-cooking tapioca |
| • |
Creme fraiche or whipped cream and raspberries for garnish |
|
|
| Method: |
| 1. |
In a medium saucepan stir together all ingredients except creme fraiche. Bring mixture to boiling, stirring constantly. Reduce heat; simmer, stirring frequently, for 25 minutes, or until thickened. |
| 2. |
Pour pudding into 2 individual serving dishes; cool. Cover and refrigerate 8 hours or overnight. |
| 3. |
To serve, top each serving with creme fraiche or whipped cream and fresh raspberries. |
|
|
| Serving Suggestion: |
|
Try layering this pudding with fresh berries and creme fraiche in tall parfait glasses. Or serve this pudding over pound cake or angel cake. You can also use it in a trifle, layered with cake cubes and fresh fruit. |
| Flavor Twists: |
|
Next time, mix up this pudding with Blackberry, Strawberry, Apricot, Mango, White Peach, Black Currant, or Papaya. |
