Poundcake:
1/4 loaf of store-bought or homemade poundcake, cut into 1/4-inch
slices
Raspberry
catsup:
1 (12-ounce) bag frozen raspberries, thawed, or 2 cups fresh raspberries
2 tablespoons confectionery (icing) sugar
To
prepare poundcake:
Cut poundcake slices into 1/4-inch strips. Arrange strips on a toaster
oven rack and toast until browned on top and bottom. Turn strips
and toast until remaining two sides are browned. Let cool.
To
prepare sauce:
Place raspberries in a blender or food processor; purée (add 1 or
2 tablespoons of water or lemon juice, if necessary, to facilitate
the blending).
Add
sugar, one teaspoon at a time, to taste, until tartness is gone.
Place raspberry purée in a fine mesh strainer over a bowl. Use a
rubber spatula to force the purée through the strainer. Discard
the seeds. Serve over the fries. |
