RASPBERRIES IN BALSAMIC VINEGAR (for four)
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“Balsamic vinegar gives wonderful complexity to berries, especially if you use a good aged one. This recipe can also be prepared with an equal amount of lime or lemon juice instead of the vinegar.” Jacques Pepin
1-1/2 tablespoons good balsamic vinegar (preferably aged)
2 tablespoons sugar
2 twelve ounce containers fresh raspberries (about 1-1/2 cups total)
about 8 strips lemon zest for garnish (optional)
1. In a medium bowl, thoroughly mix the vinegar and the sugar. Add the berries and toss gently, so as not to damage them. (Do not combine these ingredients more than a few hours ahead or the raspberries will become mushy.)
2. Spoon into glasses or small, deep dishes for serving and garnish with a few strips of lemon zest, if desired.
from Jacques Pepin, Fast Food My Way
SERVE WITH: Simple almond biscotti