Raspberry confiture with red wine and citrus
This recipe combines two preparation methods in one. The juice derived from this recipe is used as treacle (see components: raspberry) and the pulp is used for a firm confiture. You can use them separately or together in a dessert, but they also combine extremely well with savoury ingredients.
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Ingredients
|
300 |
g |
raspberries |
|
50 |
g |
gelling sugar |
|
50 |
g |
glucose syrup |
|
½ |
|
orange juice |
|
½ |
|
lemon juice |
|
3 |
dl |
red wine |
Preparation method
- Put all the ingredients in a saucepan and reduce until the mixture attains the consistency of a light treacle.
- Pour through a sieve and store the pulp in a separate container.
Serving suggestions
- As a garnish for dessert compositions.
- As a sweet and sour counterpart for strong, savoury flavours such as pâté and goose liver.
- As a component in a dessert composition (see composition: raspberry poffertjes with raspberry butter and crème fraîche ice cream).