I figure that if there can be a dessert named Peaches Catherine, then there can be something equally as tasty called Deanna’s Raspberries. I own the Joy of Cooking, but it’s a difficult cookbook to browse through – Mom found this idea on page 453, and it’s the real reason behind crème fraîche – plus, we have a silly amount of raspberries in the garden this year. Enjoy!
2 c. + fresh raspberries
1/2 c. + crème fraîche
2-4 T. dark brown sugar
Divide the raspberries among 4 small, equal sized, oven-proof dishes – the more shallow they are, the more surface area for the cream and sugar, I used 1 cup ramekins. Place a good dollop of crème fraîche on the top of each and sprinkle as you’d like with the brown sugar.
Broil for 2-3 minutes until the sugar melts – be careful as the dishes will be red hot, but the raspberries probably won’t be – and serve immediately. This is really just a fancy twist on berries and cream (or ice cream), and very delightful.