Strawberries In Raspberry Sauce
|Frozen raspberries in light syrup||20 Ounce, thawed (2 Packages, 20 Ounce Each)|
|Cornstarch||8 Teaspoon (2 Tablespoons Plus 2 Teaspoons)|
|Lemon juice||2 Tablespoon|
|Cointreau/Other orange flavored liqueur||2 Tablespoon|
|Fresh strawberries||2 Quart, hulled|
|Sugar||1⁄4 Cup (4 tbs)|
|Sliced almonds||1⁄3 Cup (5.33 tbs), toasted|
Press raspberries through a sieve, and discard seeds.
Combine strained raspberries and cornstarch in a small saucepan; stir until smooth.
Bring to a boil, stirring constantly, and cook 1 minute or until thickened.
Remove sauce from heat; stir in lemon juice and liqueur.
Combine strawberries and sugar in a large bowl, tossing gently to coat.
Pour raspberry sauce over strawberries; toss gently.
Cover and chill 3 to 4 hours.
Toss gently, and spoon evenly into individual dessert dishes.
Sprinkle evenly with toasted almonds.
Garnish with fresh mint sprigs, if desired.