Raspberry Sauce for Hazelnut Meringue Gateau
- 1 ½ cups raspberries (fresh or frozen)
- ½ cup apricot jam
- juice of 1 lemon
- ¼ cup water
- 2 tbsp brandy
Place all ingredients, except brandy, in a saucepan. Bring to the boil, stirring until jam melts and raspberries crush.
Simmer for 5 minutes, then press mixture through a fine sieve to remove raspberry seeds. Stir brandy into the smooth sauce and set aside to cool.