Rasberry Cognac Sauce

Instructions

Combine water and sugar in a saucepan and heat over medium temperature until the sugar dissolves and the syrup boils.

Stir in half the raspberries and cook for a few minutes, smashing the raspberries.

Then add the rest of raspberries and cook and smash them as well. Add the liqueur and boil off the alcohol. For a thicker sauce, add the arrowroot a pinch at a time and stir until thickened. Let cool to room temperature.

Strain through a sieve to get rid of seeds.