RASPBERRY COULIS
3 T. sugar
1 T. cornstarch
1/3 cup cold water
1,10oz. pkg. frozen raspberries in syrup,thawed but not drained
Reserve approximately half of the whole raspberries; set aside.
Mix the sugar and cornstarch in a small saucepan. Stir in cold water and remaining raspberries with juice. Cook over medium heat,stirring constantly,until the mixture thickens and boils. Continue boiling 1 minute,stirring constantly. Remove the saucepan from the heat. Strain the sauce through a strainer to remove the raspberry seeds if desired. You may serve the sauce as is,OR blend in a food processor until it becomes a smooth purée. Serve hot or cold by pouring over cheesecake,ice cream,a brownie,poached pears,peaches,or other dessert and garnishing with the whole,reserved berries.
You may substitute diced peaches,or any other fruit in sweetened syrup.