1980s Raspberry Flummery

submitted by butterflydog

1 quart fresh raspberries OR any other favorite berry
1 cup sugar
2 Tbsp cornstarch
3 Tbsp cold water or milk
Juice of half a lemon
Heavy cream for serving

Stunning in color, simply delicious in flavor, the recipe submitted to the
New York Times in 1980. This pudding/fruit stew is now becoming popular
again- in time for raspberry season. Serve in dessert bowls or plates and
pass a pitches of liquid heavy cream to pour over the warm pudding.
Combine berries, sugar, 1/2 cup hot water in saucepan. Cook over low heat
until mixture is liquid. Strain pulp in a fine sieve. Return strained
liquid to pot and bring a boil. Blend cornstarch with cold water or milk.
Stir into boiling berry liquid. Add lemon juice. Simmer one minute.
Serve flummery with heavy cream .



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