Gastronomixs

Raspberry treacle with red wine and citrus

This recipe combines two preparation methods in one. The juice derived from this recipe is used as treacle and the pulp is used for a firm confiture (see components: raspberry). You can use them separately or together in a dessert, but they also combine extremely well with savoury ingredients.

Raspberry treacle with red wine and citrus

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Ingredients

300

g

raspberries

50

g

gelling sugar

50

g

glucose syrup

½

 

orange

½

 

lemon

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.
  • Strain well and store the pulp in a separate container.

Serving suggestions

  • As a sauce for dessert compositions.
  • As a sweet and sour counterpart for strong, savoury flavours such as pâté and goose liver.

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