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home > recipes > dessert > 1980s raspberry flummery
1 quart fresh raspberries OR any other favorite berry 1 cup sugar 2 Tbs cornstarch 3 Tbs cold water or milk Juice of half a lemon Heavy cream for serving Stunning in color, simply delicious in flavor, the recipe submitted to the New York Times in 1980. This pudding/fruit stew is now becoming popular again- in time for raspberry season. Serve in dessert bowls or plates and pass a pitches of liquid heavy cream to pour over the warm pudding. Combine berries, sugar, 1/2 cup hot water in saucepan. Cook over low heat until mixture is liquid. Strain pulp in a fine sieve. Return strained liquid to pot and bring a boil. Blend cornstarch with cold water or milk. Stir into boiling berry liquid. Add lemon juice. Simmer one minute. Serve flummery with heavy cream.

1980s Raspberry Flummery


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keyword: 1980s
keyword: raspberry
keyword: flummery
recipes for dessert
recipes by butterflydog
Email Address:
(posted August 13, 2008)

1 quart fresh raspberries OR any other favorite
berry
1 cup
sugar
2 Tbs
cornstarch
3 Tbs cold water or
milk
Juice of half a
lemon
Heavy cream for serving

Stunning in
color, simply delicious in flavor, the recipe submitted to the New York Times in 1980. This pudding/fruit stew is now becoming popular again- in time for raspberry season. Serve in dessert bowls or plates and pass a pitches of liquid
heavy cream to pour over the warm pudding.

Combine berries, sugar, 1/2 cup hot water in saucepan. Cook over low heat until mixture is liquid. Strain pulp in a fine sieve. Return strained liquid to
pot and bring a boil.

Blend cornstarch with cold water or milk. Stir into boiling berry liquid. Add lemon juice. Simmer one minute.

Serve
flummery with
heavy cream.


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