Raspberries in Honeyed Puree

Red and golden raspberries sitting in a pool of honeyed raspberry puree. Three ingredients, zero cooking, and one hour of patience while the berries soak up all that sweet, floral flavor.

The puree coats each berry and softens them just slightly during the marinating time, while the honey rounds out the tartness without burying it. Using both red and golden raspberries gives you a beautiful color contrast in the bowl and a subtle flavor difference. Golden raspberries are sweeter and less tart, so the combination has more depth than either type alone.

Marinate at room temperature, not in the fridge. Cold slows down the flavor exchange and firms the berries. You want them slightly yielding and saturated with the honeyed puree.

Serve alone in a pretty bowl, or spoon over vanilla ice cream or a slice of angel food cake.

Kitchen Tips

• Stir gently. Raspberries bruise and fall apart with rough handling.
• Use good honey with a flavor you actually like, since it’s one of only three ingredients. Wildflower or clover honey work well.
• Don’t marinate longer than two hours at room temperature. The berries start to break down and get mushy.

Variations

• Add a splash of framboise (raspberry liqueur) to the puree for an adults-only version.
• Toss in a few fresh blackberries or blueberries for a mixed berry presentation.
• Spoon over warm crepes or panna cotta for a more composed dessert.