• |
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. |