Recipe - Raspberry Sauce - Master Chefs

14 ounce Raspberries, fresh OR
30 ounce Raspberries, frozen, thawed
and drained
Three fourths cup Sugar
One fourth cup Water
Juice of one lemon
One half cup Whipping cream
16 Raspberries, whole
Almonds, cut or sliced up , toasted
(opt)

In saucepan, combine all sauce ingredients except lemon juice.
Bring to boil, then boil gently, stirring, about 7 minutes. Reduce
heat, stir in lemon juice, and keep warm.

To garnish, remove parfait from freezer. Carefully release
springform ring (if difficult, warm ring slightly withy your palms).
Whip One half cup cream until stiff; form decorative border or rosettes
around top and bottom edge of parfait by piping whipped cream through
pastry bag fitted with star tip. Arrange 2 raspberries and 2 or 3
almond slices on top of each serving. Cut into wedges. Serve with
warm raspberry sauce, if desired.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Stanley Kramer, Oyster Bar and Restaurant,
: Grand Central Station, NYC

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip