Raspberryrave Recipes

Steps:

• In sieve, drain berries and pineapple over a bowl.
• Press the fruit with spoon until you have 2 cups juice.
• In med bowl, dissolve the gelatin in the boiling water.
• Stir in the 2 cups of juice, the fruit, and the sour cream until blended well.
• Pour into serving bowl and chill until firm.

Steps:

• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

Steps:

• Use 1 cup sugar for VERY LIGHT SYRUP; 2 cups sugar for LIGHT SYRUP; 3 cups sugar for MEDIUM SYRUP; 4 3/4 cups sugar for HEAVY SYRUP.
• Boil sugar& water together for 5 minutes& skim, if necessary; keep hot but not boiling.
• Wash fruit, drain& fill hot steile jars, leaving 1/2 inch headspace.
• Bring syrup to a full boil& cover berries with syrup, leaving 1/2 inch headspace.
• Remove any trapped air bubbles (I use a chopstick to do this)& adjust lids.
• Process in a boiling water bath, 10 minutes for pints or 15 minutes for quarts.

Steps:

• Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
• Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
• Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
• Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
• Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
• Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
• Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
• Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
• Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.