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Serve this over fresh berries or peach slices, or as a topping for pound cake.

Source: Martha Stewart Living, Winter 1990
Servings

Ingredients

Directions

Cook's Notes

This sauce can be made to be either thick or thin; follow the instructions to achieve the consistency you need.

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  • MaryCarel
    28 DEC, 2009
    The simple recipe for making your own is under Homemade Creme Fraiche
    Reply
  • choux
    22 JUL, 2008
    Where is the very simple recipe for making the creme fraiche?
    Reply

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