#raspberry filling
Ingredients
- 12 oz. fresh or frozen raspberries (thawed)
- ¾ cup water
- ½ cup sugar
- 2 tbsp cornstarch
- A pinch of salt
Instructions
- In a small saucepan, bring the raspberries and water to a boil. Reduce heat, and let simmer for 5 minutes.
- Remove from heat.
- Press raspberries through a sieve and discard seeds. Let cool.
- In the same pan, combine the sugar and cornstarch. Stir in the cooled puree, and stir until smooth
- Bring the mixture to a boil and cook for 2 minutes or until thickened.
- Transfer mixture to a separate bowl and let cool completely
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