Cooking From Every Angle

Brown Butter Raspberries

By • June 5, 2014 • 16 Comments

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In Cooking from Every Angle, we hear from our fearless leaders: Food52 co-founders Amanda & Merrill.

Today: Amanda shares a summery dessert with all the flavors of raspberry pie -- no crust needed. 

Brown Butter Raspberries

I created this recipe in honor of EAT (RED), DRINK (RED), SAVE LIVES, a campaign to help fight AIDS (#86AIDS). 

How do you get the flavor of raspberry pie without the pastry dough? It all began with a recipe for tomatoes, in which sliced tomatoes are laid on a plate, doused with sizzling hot browned butter, and showered with flaky salt. The result is hard to describe: rich, juicy tomato that reminds you -- happily -- of lobster with butter sauce.

More: Flaky salt makes everything better -- get to know our 10 favorites

I wondered if the same magical effect would work with summer fruit. Raspberries share some of the same qualities of a fresh tomato – they’re delicate and sweet yet have formidable acidity. I worried that plain browned butter on a raspberry might be odd, so after browning the butter, I dropped in some vanilla – which vaporized in the hot butter, amplifying its scent. Just as I'd done with the tomatoes, I spooned the butter on the raspberries, so it sizzled into the fruit, and then in place of the flaky salt, I sprinkled the wilting berries with raw sugar. I expected it to taste like buttery raspberries, but instead images of pie sprang to mind.

I was also reminded that while I love berries alone, I always feel a little sad when they’re served uncooked for dessert. I have a remedy now. And my next target: peaches. 

Brown Butter Raspberries

Brown Butter Raspberries

Serves 4

16 ounces raspberries
4 tablespoons unsalted butter
1/4 teaspoon vanilla extract
Raw sugar, about 1/2 teaspoon per bowl, depending on the berries’ sweetness

See the full recipe (and save and print it) here.

Photos by James Ransom

Jump to Comments (16)

Tags: cooking from every angle, raspberries, brown butter, dessert, #86aids

Comments (16)

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3 months ago Peter

While Peter no longer works for Food52 he still thinks up ways to make the website better.

As the individual who turned you onto the Tomatoes and Brown Butter recipe that, in turn, inspired *this* recipe I hearby give unofficial Transitive Property Credit for Brown Butter Raspberries to Lulu & Po -- the Brooklyn restaurant where I first had those lovely tomatoes and brown butter. :-)

Tad_and_amanda_in_the_kitchen

3 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Hi Peter (!) and thank you.

Stringio

3 months ago Randy Crisp

Made this tonight for 11 people thinking that doubling the recipe would be enough. I was dearly wrong as everyone inhaled the raspberries in 10 seconds. Excellent dish, and was a great little, but complex, taste at the end of a delicious meal served outdoors. Thanks Amanda for this.

Tad_and_amanda_in_the_kitchen

3 months ago Amanda Hesser

Amanda is a co-founder of Food52.

So glad it worked out -- and good to know it can be made for a crowd. Thanks for giving it a try!

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4 months ago DragonFly

I am so excited to try this, raspberries are one of my favourite things!! Thank you for sharing!

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4 months ago Tobi @ brag&butter

Oh. My. Heavens. I saw the picture and my mind just stopped for a second. What a genius, genius idea.

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4 months ago Fairmount_market

This sounds lovely. When serving fresh berries (which are abundant throughout the Oregon summer) I feel pangs of guilt for not having a sauce for topping. My mother would always make creme anglaise for fresh berries, but these days, that seems too rich and too much work. This sounds like a great alternative.

Farmer's_market

4 months ago amysarah

As a quick dessert for my kids, I used to slice a couple of bananas, warm them in browned butter, sprinkle with brown sugar and serve it over a scoop of ice cream. I conceived of it as a quickie-cheat version of Bananas Foster, but revisiting it using berries is a great idea.

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4 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I can easily imagine putting these over the almond scones featured last month, with a bit of Nancy Silverton Genius whipped cream . . . I made a batch of the scones for our (just T's and my) Mother's Day dinner and put 2 packs of 4, unbaked, into the freezer. I know what I'm serving to our small dinner party out on the deck this Sunday. Cheers! ;o)

Tad_and_amanda_in_the_kitchen

4 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Hope it goes over well!

New_years_kitchen_hlc_only

4 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Actually I was just reminded that I have several quarts of dead ripe blueberries on my bushes out front (been traveling and now working 16 hour days with aggressive deadlines), so I have something else up my sleeve -- inspired by another of your summer desserts! But I'll keep this in mind when the raspberries around here ripen and I can barter my blueberries for some. I love the idea of that brown butter soaking into a scone! (Of course, it's very cool, even chilly, here in the summer, so baking is no problem.) ;o)

Tad_and_amanda_in_the_kitchen

4 months ago Amanda Hesser

Amanda is a co-founder of Food52.

So funny because I'm in SF this week and I was thinking that we should write a column on Summer Stews for our SF readers!

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4 months ago Allyn

Raspberries, peaches, that tomato version... these all look amazing. The perfect easy sides for when my little NYC kitchen turns into a sauna.

Tad_and_amanda_in_the_kitchen

4 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, very low maintenance!

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4 months ago EmilyC

This is one of those ideas that makes me want to run home and try it right now!! The peach version sounds equally delicious. Have you ever slipped in some ice cream, to get the pie a la mode effect (or would the hot brown butter congeal upon hitting the ice cream?).

Tad_and_amanda_in_the_kitchen

4 months ago Amanda Hesser

Amanda is a co-founder of Food52.

I didn't try it with ice cream because I was afraid it would congeal -- but I might be wrong.