Raspberry Toffee Sauce Recipes

RASPBERRY TOFFEE SAUCE

Steps:

• Place the sugar in a heavy-based saucepan and add a little water to just moisten the sugar. Stir over a low heat until the sugar is dissolved, then bring the mixture to the boil over a low heat and boil until it is a pale golden colour.
• Place the frozen raspberries in a food processor and, with the motor still running, drizzle in the hot sugar mixture, and process until smooth.
• Add the lemon juice and process briefly, and strain if desired; and serve warm or cold.

BAKED APPLES WITH RASPBERRY CREAM AND TOFFEE

Steps:

• APPLES: Core apples and peel top half. (Use melon baller to core). Place in baking dish, open end up, with approximately 1/2 inch of water surrounding. Sprinkle sugar inside and on top of the apple. Bake approximately 1 hour at 400F, until tender. Cool and serve warm or room temperature (if done in advance, refrigerate until an hour or more before serving). To serve, place room temperature (or hot) apple on plate and pour raspberry sauce over. Sprinkle with toffee pieces.
• RASPBERRY CREAM SAUCE: Puree fruit in blender and put through sieve to remove seeds. Combine with sugar, zest and cream. Thin with a little water or a fruity wine if necessary. Seal and refrigerate (for up to two days) until serving.
• TOFFEE: Preheat oven to 425F. Line baking sheet with parchment paper. Sprinkle sugar in thin layer. Bake for 10 minutes or until golden brown. Remove from oven and allow to cool completely on baking sheet. When cool break into pieces and remove from sheet.

RASPBERRY SAUCE

Steps:

• Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
• Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
• Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

FRESH RASPBERRY SAUCE

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

EASY RASPBERRY SAUCE

Steps:

• In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.