We serve this sauce with our delectable Raspberry Scallops,
however it is wonderful with most other types of seafood and poultry. 
Enjoy!

1 Bottle of Creme de Casis
4 Oz. Raspberry Puree
3 Oz. Lime Juice
1/2 Tbsp. Thyme
3/4 lb. Butter

Heat liquor over medium high heat to a boil.  Reduce until liquor evaporates. 
Add thyme, raspberry puree, lime juice. 
Turn off burner or flame and slowly add butter 1 tablespoon at a time, whisking until all butter is used.
  Serve warm over scallops or poultry. 


Enjoy!