This is an easy raspberry sauce that goes with a variety of desserts, particularly my Nougat Glace. Strawberries could be easily substituted.
- Put the raspberries and sugar in a bowl.
- Mix and leave until the juices are running from the berries.
- Blend to a purée.
- Pass through a fine sieve, to get rid of all the seeds from the raspberries, and chill before use.