Baked Raspberries with Brandy Sauce
Source: Betty Crocker’s Italian Cooking
4 cups (2 pints) raspberries (or may use 1 1/2 bags
14 to 16 ounces frozen, without juice)
1 1/4 cups packed light brown sugar
1/2 cup brandy, amaretto or other liquor or liqueur
2 tablespoons honey
1 teaspoon vanilla extract
1/4 cup butter or margarine, softened
Preheat oven to 350 degrees F.
Place raspberries in ungreased 9-inch square baking dish. Mix remaining ingredients except butter until smooth; pour over raspberries. Dot with butter. Bake uncovered about 20 minutes or until hot and bubbly. Stir gently, scraping bottom of dish to loosen sugar and stir into sauce.
Yields 8 (1/2 cup) servings.