1980s Rasberry Flummery
From midgelet 15 years ago
- 5 minutes to make
- Serves 6
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.
Ingredients
- 1 quart fresh raspberries OR any other favorite berry shopping list
- 1 cup sugar shopping list
- 2 Tbs cornstarch shopping list
- 3 Tbs cold water or milk shopping list
- juice of half a lemon shopping list
- heavy cream for serving shopping list
How to make it
- 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
People Who Like This Dish 3
- bluewaterandsand GAFFNEY, SC
- jo_jo_ba Oshawa, CA
- madmommy Wayne, PA
- krystynainsydney Bondi Junction, AU
- greekcook1 Atlantic City, NJ
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 3 people-
this sounds so fresh and tasty! I'm unfamiliar with the word "flummery". Does that mean you serve this warm with the cream? Definitely a must try. Thank you for sharing!!!
madmommy
in Wayne loved it
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Love this one. I have done blackberries and strawberries this way but never raspberries. I am so eager to try it with the raspberries.
bluewaterandsand
in GAFFNEY loved it
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