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Red Raspberry Pudding

Red Raspberry Pudding

2 servings

    • 8 oz. The Perfect Purée Red Raspberry,  thawed
    • 1/4 cup granulated sugar
    • 3 tbsp. dry red wine
    • 1 tbsp. quick-cooking tapioca
    • Creme fraiche or whipped cream and raspberries for garnish
Method:
1. In a medium saucepan stir together all ingredients except creme fraiche. Bring mixture to boiling, stirring constantly. Reduce heat; simmer, stirring frequently, for 25 minutes, or until thickened.
2. Pour pudding into 2 individual serving dishes; cool. Cover and refrigerate 8 hours or overnight.
3. To serve, top each serving with creme fraiche or whipped cream and fresh raspberries.
Serving Suggestion:
Try layering this pudding with fresh berries and creme fraiche in tall parfait glasses. Or serve this pudding over pound cake or angel cake. You can also use it in a trifle, layered with cake cubes and fresh fruit.
Flavor Twists:
Next time, mix up this pudding with Blackberry, Strawberry, Apricot, Mango, White Peach, Black Currant, or Papaya.
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