1/4 cup Castor sugar
1/4 cup brown sugar (wet sand kind.)
pinch of salt
1 tablespoon lemon juice
sprinkle of nutmeg and cinnamon
2 cups frozen raspberries
combine all of the above into a mixing bowl and let sit for an hour or 2, room temp. to macerate and get all juicy and yummy :D
strain off liquid into ANOTHER bowl (cos you need to save the juice, duh!) til you get at least half a cup of juice. put this into a small saucepan with 2 tablespoons of butter (BUTTER not marge!) boil on medium for a few minutes until its reduced to about 1/3 cup and its syrupy & lightly caramelized.
back to the drained apples and raspberries - mix with about a tablespoon of corn flour, then pour the syrup over it and combine well. add to your pastry-lined dish (you can make your own shortcrust pastry, I'm using frozen cos im out of flour. ) top with another sheet of pastry for the lid, chuck it in the oven at.. ohhh i guess 190 for ... an hour or so? until pastry is golden brown and I'm guessing the apples will be soft. :P
serve hot or cold, or warm, with icecream or cream. yum!
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