Author Notes: Raspberries share some of the same qualities of a fresh tomato – they’re delicate and sweet yet have formidable acidity. 

Brown Butter Raspberries

Serves 4

• 16ounces raspberries
• 4tablespoons unsalted butter
• 1/4teaspoon vanilla extract
• Raw sugar, about 1/2 teaspoon per bowl, depending on the berries’ sweetness

1. Divide the raspberries among 4 shallow bowls. Drop the butter in a small saucepan and place over medium heat. Melt the butter and let it bubble and boil. It may spit, so place a spatter guard on top if you have one; otherwise stand back. When the butter begins to brown on the edges, give the pan a light swirl so the butter browns evenly. Remove the pan from the heat as soon as the butter begins to smell nutty. Add the vanilla.
2. Spoon the butter over the raspberries and sprinkle with sugar. You might want to do this at the table so everyone is served right away – this is best eaten while the butter is warm. Ask everyone to mix up the berries, and dig in!

https://food52.com/recipes/28816-brown-butter-raspberries