A sweet, fruity glaze that adds distinction to any pie, tart, or coffee cake.
3 cups raspberries
1 cup sugar
1 cup light corn syrup
Puree berries; strain to remove seeds. Combine with sugar and corn syrup in saucepan; cook, stirring, until sugar is dissolved. While glaze is warm, spoon carefully and evenly over cool pastry. Keeps well in refrigerator.