RASPBERRIES IN BALSAMIC VINEGAR (for four)

“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