1 pkg. frozen raspberries, almost thawed
2 tbsp. raspberry syrup
2 tbsp. sugar
Kirsch to taste (optional)

Almost thaw raspberries and drain. Add syrup and sugar. Bring to boil and stir until all sugar is dissolved. When cool, put mixture in wire screen sieve and force through by rubbing with spoon. This removes the tiny raspberry seeds. Add Kirsh to taste and more raspberry syrup it too thick. This sauce is absolutely delicious over poached fresh pears or peaches and vanilla ice cream. Also good as sauce for pound or angel food cakes. The most tedious part is sieving out the seeds, but the compliments you receive will be worth your time. It can also be made ahead and kept in the refrigerator.