Browned Butter Raspberries

This is one of those simple but surprisingly delicious desserts that we should serve more often because they are so easy. The recipe is more of a guide so following this precisely isn't completely necessary. 

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Browned Butter Raspberries

Source:  Amanda Hesser on Food52.com

Serves 4

1 pound raspberries, at room temperature

4-5 T unsalted butter

1/4 teas vanilla extract

raw sugar or granulated sugar if that's what you have, about 1/2 teas per bowl depending on the sweetness of the berries

Divide the raspberries between 4 bowls. Place the butter in a 10-inch skillet and heat over medium. Allow the butter to melt and begin the bubble and boil. It will spatter so you may want to put a spatter guard on top of the skillet. The sputtering of the butter will settle down somewhat and the solids will begin to brown. Swirl the pan a bit so the butter will brown evenly. When the butter begins to smell nutty and the solids turn golden brown you can remove it from the heat. Add the vanilla.

Evenly drizzle the butter over the raspberries and sprinkle with the sugar. Serve immediately because it is best when the butter is warm. Diners can stir their berries before they begin, if they prefer.