A sweet-but-tart raspberry sauce, a perfect added-touch for desserts, especially chocolate desserts like Chocolate Decadence, an almost-flourless chocolate cake. Just three ingredients! And Weight Watchers, you're going to l-o-v-e the points for this!
In my world, fresh raspberries are as precious and rare as jewels. Luckily, frozen raspberries are easy to find and at least in some stores like Trader Joe’s, quite inexpensive.
For coulis – that’s pronounced [koo-lee], no accent, rhymes with truly – frozen berries are preferred over fresh anyway!
I especially love this reduction sauce because it’s all about the berries, barely sweet but kissed by the dryness of red wine.
It keeps for a couple of weeks, though, you know, small chance of that happening.
RASPBERRY-RED WINE COULIS
(REDUCTION SAUCE) RECIPE
Time to table: at least 4 hours
Makes 1-1/4 cups
- 12 ounces (340g) frozen raspberries
- 1/4 cup (50g) sugar
- 1/2 cup dry red wine
Place the berries, sugar and wine in a large saucepan and bring to a boil on medium high heat. Let boil for 5 minutes. Pour mixture through a strainer, pressing the berries to release more berry juice. (Don’t toss the berries! They’ll be a little seedy but sweet and quite lovely. You might stir them into smoothies or your morning oatmeal, I do!)
Chill the remaining liquid until cold and slightly thick. Can be made a day or two or three ahead.
SERVING SUGGESTIONS Serve Raspberry-Red Wine Coulis over ice cream or drizzle over a simple cake slice. For dazzling presentation, pool the Coulis on a plate, then top with a chocolate dessert like Chocolate Decadence Cake or a meringue filled with fresh berries and whipped cream. Lovely with homemade angel food cake too! Any more ideas? I don’t think you’ll have trouble using Raspberry-Red Wine Coulis!
Last summer, I served Chocolate Decadence in skinny slices (it's rich!) with fresh raspberries and Raspberry-Red Wine Coulis on the side. What a treat!
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