3 T. sugar
1 T. cornstarch
1/3 cup cold water
1, 10oz. pkg. frozen raspberries in syrup, thawed but not drained
Reserve approximately half of the whole raspberries; set aside.
Mix the sugar and cornstarch in a small saucepan. Stir in cold water and remaining raspberries with juice. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Continue boiling 1 minute, stirring constantly. Remove the saucepan from the heat. Strain the sauce through a strainer to remove the raspberry seeds if desired. You may serve the sauce as is, OR blend in a food processor until it becomes a smooth purée. Serve hot or cold by pouring over cheesecake, ice cream, a brownie, poached pears, peaches, or other dessert and garnishing with the whole, reserved berries.
You may substitute diced peaches, or any other fruit in sweetened syrup.