Wednesday, June 18, 2014

Brown Butter Raspberries

Welcome to Day 3 of Berry Week! All week I am featuring berry recipes in celebration of summer.

Today's recipe is a delectable combination of raspberries and a browned butter sauce. The vanilla and raw sugar add a touch of sweetness. I promise, your kitchen will smell divine! Imagine eating a fresher, better version of raspberry pie filling.

It took me less than five minutes to pull this recipe together, and the results were absolutely delicious. The vanilla instantly vaporized in the pan, creating a nutty and warm scent throughout my kitchen.

While this recipe was created for raspberries, it would be equally delicious on peaches! I love this recipe because it dresses up some plain fruit, without making it over the top.

Brown Butter Raspberries

from Food52

16 ounces raspberries
4 tablespoons unsalted butter
1/4 teaspoon vanilla extract
Raw or brown sugar, about 1/2 teaspoon per bowl

Divide the raspberry amongst four shallow bowls. 

Drop the butter in a small saucepan and place over medium heat. Melt the butter and let it bubble and boil. Stand back--it may spit! When the butter begins to brown on the edges, give it a light stir 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. Serve right away--it is best eaten while warm! Mix up the berries, and dig in!

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