Brown Butter Raspberries

June  4, 2014
2 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

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

What You'll Need
  • 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
  1. 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.
  2. 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!

See what other Food52ers are saying.

  • Marcus Klein
    Marcus Klein
  • Amanda Hesser
    Amanda Hesser
  • Shirley
  • gretchen grant
    gretchen grant
Amanda Hesser

Recipe by: Amanda Hesser

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.

7 Reviews

Shirley August 17, 2015
Delicious and interesting way to serve fruit. Lovely.
gretchen G. July 27, 2015
And I thought it was pretty much just toast that was a delivery system for butter. Can't wait to try this recipe!
Amanda H. July 27, 2015
Toast is definitely tried and true. :) But berries are a close second.
leaveroomfordessert June 10, 2014
ok - this was divine over white peaches, and I added a little chantilly creme as well. This will be a new fav way of serving fruit for sure!
Richter June 8, 2014
Worked just fine with strawberries!
Marcus K. June 8, 2014
What about strawberries or a mix of the two?
Amanda H. June 8, 2014
Haven't tried it but why not!