Raspberry Spoon Fruit Dessert



A thick spoon fruit made with frozen or fresh raspberries adds a burst of sweetness and color to cupcakes filled with fresh whipped cream. Here's how to make it:

-- Crush 3 cups raspberries and press them through a sieve into a large saucepan (discard the seeds).

-- Add another 7 cups raspberries, 5 1/4 cups sugar, and 3 tablespoons lemon juice; set aside for 20 minutes.

-- Bring to a boil, stirring often, and simmer until the syrup reaches 220 degrees Fahrenheit on a candy thermometer, about 10 minutes.

-- Cool and refrigerate, or layer with whipped cream on split cupcakes for a no-fuss dessert.

To get other recipes for jams and sauces, keep reading on Country Living.

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Reprinted with permission of Hearst Communications, Inc.