Two $5 punnets of biodynamic - yep, I said, biodynamic - raspberries, grown in the so-close-to-Melbourne-that-it's-practically-a-suburb Yarra Valley came home a few weeks ago. Unbelievably good. With raspberry season well underway, think it's high time I shared a little summer raspberry love.
It's uncomplicated; hardly what you'd even call a recipe. Which is good. The less reading during food prep the better, I say. Leaves more time for loading up the Pentax. Just the way I like things, these days.Raspberry sauce
Based on a recipe in Tamasin Day-Lewis' (not-quite...it's a bit too idiosyncratic to be deemed Biblical...but nonetheless extremely useful...) Kitchen Bible for Uncooked Raspberry Jam. Kinda untrue as there is a tiny bit of cooking involved, but it's not of the boiling, foaming kind. Halting myself from swiping a slow finger through each time I passed the bowl proved tricky. I will add that Rapadura sugar - evaporated cane sugar - is seriously good here, but ordinary caster sugar will behave perfectly well.
Weigh your raspberries. Measure 1/2 of that weight in sugar. If your raspberries are tart, add more by all means. Oscar licked the spoon for a full 2 minutes, so clearly teenagers and adults like it less sweet, though younger ones may not. Only you will know.
Pour the sugar into an ovenproof bowl and add the fruit to another. Warm the oven to a moderate heat - 150 C is perfect, no pre-heating required - and pop both bowls in for 20 minutes. Remove, scrape the sugar into the fruit and stir for 10 minutes, slow as you like, but constantly. Rest for 10 minutes and do it all over again. Cool, avoiding the urge to strain. The goo around the seeds is the best bit.
Ideas on what to do with it, to come.