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Ingredients
- 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
Method
- 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!
