SWEET SAUCES: Obviously, this recipe will be more enjoyable if fresh raspberries are in season & readily available.

RUM & RASPBERRY SAUCE:

 

 

 

225 gm. carton of frozen raspberries, thawed             

¼ cup cold water

1 tsp cornstarch                                                          

1 to 2 tbsp. golden rum

 

 

 

Cook raspberries in a saucepan over medium heat just until boiling.  Combine cold water and cornstarch and stir into raspberries. Continue cooking, stirring constantly until mixture is thickened and clear.

 

Remove from heat. Stir in rum to taste, then cool and chill until needed.