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Description Edit

Purchased Bowers Estate in Fort Worth, Texas in 1994. Dated 1971.

Ingredients Edit

Directions Edit

  1. Rub raspberries through a sieve and discard seeds.
  2. Reserve puree.
  3. In a saucepan, blend the corn flour smoothly with a little of the cream.
  4. Stir in the remainder and add sugar and raspberry puree.
  5. Cook over a gentle heat until smooth and thickened.
  6. Stir in the raspberry liqueur then pour into fondue pot and serve with fruit or cake.

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