I take fresh or frozen fruit and add a peeled cored granny smith apple cause it has lots of juju (maybe pectin) to make the fruit stay put. I cook it all down, no water at all, and add some lemon and a minimum of sugar so it's nice & tart & contrasts with the sweet icing. Then I toss in food processor and then strain. To friggin die for good. Easy peasy to make. I have a better formula written somewhere...
Here it is:
Raspberry filling from K8
I made one by putting a 10 oz bag of thawing frozen raspberries (from the grocery store freezer section) or use fresh into a heavy sauce pan with a peeled diced granny smith apple and one third cup of sugar and a squirt of lemon juice and brought to boil stirring often while cooking gently for about 15-20 mins.
Optional: in a little cup mix 1 tablespoon of cornstarch and 2 tablespoons of water, then pour into bubbling fruit stuff stirring constantly for another two minutes.
Cool, puree in food processor and then strain out the seeds. Add almond extract if you want. Be sure to securely seal the edges of the filling with buttercream.
You can actually use any combination of berries.
This is not difficult and the fresh bursting taste is well worth the little bit extra effort. Enough for a quarter sheet. Yum Yum
NB--you do not have to use the cornstarch, I usually do not. Only if I talk myself into being a wus. Just a safety valve there.
Edited by K8memphis(log)
