Recipe

1980s Rasberry Flummery Recipe


1980s Rasberry Flummery Recipe Midgelet / All my dishes
1 year, 3 months ago
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 he... More
Prep:10m Cook:5m Servings:6

Midgelet

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

Directions
  1. Combine berries, sugar, 1/2 cup hot water in saucepan.
  2. Cook over low heat until mixture is liquid.
  3. Strain pulp in a fine sieve.
  4. Return strained liquid to pot and bring a boil
  5. Blend cornstarch with cold water or milk
  6. Stir into boiling berry liquid.
  7. Add lemon juice
  8. Simmer one minute.
  9. Serve flummery with heavy cream

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Comments

madmommy 1 year, 3 months ago said:
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!!!

midgelet 1 year, 3 months ago said:
Websters dictionary defined flummery as something insipid, but 400 years ago the Welsh and Danish made a flummery out of oatmeal. Later flummery meant some kind of firmed up pudding . Modern flummeries are berry concoctions which are sweet, fruit stew or custard like and typically served with heavy cream and served warm, I have also served flummery cold with ice cream. !!!

bluewaterandsand 1 year, 3 months ago said:
Love this one. I have done blackberries and strawberries this way but never raspberries. I am so eager to try it with the raspberries.


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