Combine in a saucepan:
- 1 bag frozen raspberries (600g)
- 1/2 cup agave syrup
- pure vanilla extract
Bring to a boil, then simmer, stirring often, until a thick consistency is reached (keep in mind the sauce will thicken further as it cools).
Use a fine sieve to strain and remove the seeds.
One bag (~600 g) frozen raspberries yields 1 cup of sauce.
The sauce is amazing over ice cream, soufflés, pies, puddings, and so on. Here's today over a slice of my Upside Down Pear Cake.
If any sauce left - can be refrigerated for up to 2 weeks.