| • | 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. |
