1 pint (2 cups) fresh raspberries
5 tablespoons confectioners’ sugar
Combine the raspberries and confectioners’ sugar in a small saucepan. Cook over low heat until the berries are soft, 3 to 4 minutes.
Transfer the mixture to a food processor or blender and puree it. Strain through a fine sieve into a small bowl and discard the seeds. Stir in 2 tablespoons cold water to thin the sauce.
Transfer the sauce to a jar and refrigerate for up to 1 week. Serve with Cherry Clafouti, poultry and ice cream.
Yield: about 1 cup