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Roasting Raspberries


First Posted: 02/22/2012 4:40 pm Updated: 08/31/2012 10:48 am

Roasting Raspberries

Roasting Raspberries
Andrew Montgomery
Provided by:
total prep
A Top Tip
We had this in a posh restaurant called Le Grand Cerf, halfway between the two great towns of the Champagne region, Reims and Epernay. 
It goes down in my memory as the only time I’ve found out after the meal that they had a Michelin star!
Out of the 100-plus recipes in each of my books, there is always one that just seems to grab people’s imagination more than the others--a clear winner, if you like, and for years afterwards folks still talk excitedly to me about it. I’ve learnt to expect that now, in a resigned kind of way (a lot of love went into the other ninety-nine too, you know), but it’s interesting that they’re never the ones I imagine.
For this book, however, I’ll give good odds on this being it. So simple, and yet there’s a little bit of magic that happens in there...

Recipe courtesy of Bought, Borrowed, Stolen by Allegra McEvedy/Conran Octopus, 2011.

Ingredients

Directions

  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Put the raspberries into an ovenproof dish that you’re happy to 
serve them in and sprinkle on the sugar. Cook in the oven for about 
15 minutes, so that some of the juices have come out of the raspberries but they are still holding their shape.
  • Dust with icing sugar (i.e. through a shaker or sieve) and serve with good-quality vanilla ice cream.

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