Caramelized Raspberry Sauce
Caramelized raspberry sauce gets its depth from broiling the berries with sugar before any liquid touches them. The browned edges add a toasted, slightly bitter note that plain cooked raspberries lack, and the cream and butter turn the purée glossy and rich. Thawed frozen berries work well here, so the sauce is not tied to the summer season. Spoon it over vanilla ice cream or fresh fruit.
Instructions
Spread the thawed raspberries on a baking sheet and sprinkle them with half of the sugar. Set the sheet 5 to 6 inches under a preheated broiler and broil until the berries are well browned.
Take the sheet out and let the berries cool completely.
In a heavy saucepan over medium high heat, combine the cream, the salt, and the remaining sugar. Add the browned raspberries and boil until the berries break apart easily.
Remove the pan from the heat and let the mixture cool. Purée it in a food processor or blender until smooth, or use an immersion blender right in the saucepan.
Return the purée to the saucepan over medium high heat. Bring it to a boil and cook until the liquid has reduced by two thirds.
Stir in the butter and vanilla until the sauce is smooth, then let it cool.
Spoon the sauce over ice cream or fruit and serve.
Make it personal.
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