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, magnifying 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. As I ate the raspberries, the butter, vanilla, and sugar brought warm pie to mind. —Amanda Hesser
Raw sugar, about 1/2 teaspoon per bowl, depending on the berries’ sweetness
In This Recipe
Divide the raspberries among 4 shallow bowls. Drop the butter in a small saucepan and place over medium heat. Melt the butter and let it bubble and boil. It may spit, so place a spatter guard on top if you have one; otherwise stand back. When the butter begins to brown on the edges, give the pan a light swirl so the butter browns evenly. Remove the pan from the heat as soon as the butter begins to smell nutty. Add the vanilla.
Spoon the butter over the raspberries and sprinkle with sugar. You might want to do this at the table so everyone is served right away – this is best eaten while the butter is warm. Ask everyone to mix up the berries, and dig in!
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.