Title: Raspberry Sauce - Master Chefs
Categories: Dessert Parfaits Newyork
Yield: 4 Servings

14	oz	Raspberries, fresh OR
30	oz	Raspberries, frozen, thawed - and drained
3/4	c	Sugar
1/4	c	Water
		Juice of one lemon
1/2	c	Whipping cream
16		Raspberries, whole
		Almonds, sliced, toasted - (opt)

In saucepan, combine all sauce ingredients except lemon juice. Bring to boil, then boil gently, stirring, about 7 minutes. Reduce heat, stir in lemon juice, and keep warm.

: To garnish, remove parfait from freezer. Carefully release springform ring (if difficult, warm ring slightly withy your palms). Whip 1/2 cup cream until stiff; form decorative border or rosettes around top and bottom edge of parfait by piping whipped cream through pastry bag fitted with star tip. Arrange 2 raspberries and 2 or 3 almond slices on top of each serving. Cut into wedges. Serve with warm raspberry sauce, if desired.

: Source: New York's Master Chefs, Bon Appetit Magazine : : Written by Richard Sax, Photographs by Nancy McFarland : : The Knapp Press, Los Angeles, 1985

: Chef: Stanley Kramer, Oyster Bar and Restaurant, : : Grand Central Station, NYC

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