Local raspberries are in season, at least at local farms. I saw the first fruits at the the Montgomery Place Farm Stand yesterday. My own raspberries, which are more of the black raspberry variety, appear to be about three weeks away yet. I hope I will be here when they ripen.
As soon as a saw the berries, I knew I need a pint for dessert.
Combined with the little bit of incredibly fragrant sweet pineapple still hanging around after the weekend festivities, a perfect dessert was born.
1 pint raspberries (about 230 grams)
similar weight of pineapple — 250 grams. I didn’t measure, just weighed pieces
1 tablespoon Cuisine Perel Black Fig Vinegar
Combine all ingredients. Stir very gently, but the ripe raspberries will begin to crush as soon as you touch them. Let sit at room temperature for at least 1 hour for the flavors to combine. My raspberries and pineapple where both incredibly sweet so no sugar was necessary. You may have to adjut the flavors to taste.
Serves 2.