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