Mixed Berries with Raspberry Sauce and Creme Anglaise

(for Raspberry Sauce)

2  12oz bags frozen unsweetened raspberries, thawed
6 T sugar
2 T Grand Marnier

(for Creme Anglaise)

2 1/2 cups half and half
1 vanilla bean, split lenghwise
6 egg yolks
1/4 sup sugar
1 1/2 t cornstarch
2 T Cognac

(Others)

8 cups mixed assorted berries
madeleines


>how to make<

(for Raspberry Sauce)
*Puree berries in processor.
*Strain through sieve, pressing on seeds.
*Mix sugar and Grand Marnier into puree.
*Cover and refrigerate until ready to use.

(for Creme Anglaise)
*Place half and lalf in heavy medium saucepan.
*Scrape in seed from vanilla bean, add bean.
*Bring to simmer.
*Whisk yolks, sugar, and cornstarch in medium bowl to blend.
*Gradually whisk in hot half and half mixture.
*Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 minutes.
*Strain into bowl.
*MIx in Cognac.
*Cover and refrigerate until well chilled.

(for assembling)
*Ladle both sauces onto each plate.
*Mound berries in center.
*Ladle sauces again.
*Serve with Madeleines.

-serves 10 to 12-