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.
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.