These berries are like treasures to us in the wintertime. The
berries are folded into chocolate soufflé, spooned over butter-almond ice cream,
and scattered alongside cornmeal cake. The brandy we cook down and use for sauce.
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- 1 quart fresh raspberries
- 1 cup granulated sugar
- Brandy or Cognac
- Fill a 1-quart jar with berries.
- Pour in sugar and fill with enough brandy or Cognac to cover.
- Close the jar and let sit four days, shaking the jar occasionally
to make sure that the sugar dissolves.
Keeps one year.
Source: Chez Panisse Fruit by Alice Waters
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