Warm Raspberry Compote

• 2 pints fresh raspberries
• 1 vanilla bean, split lengthwise
• 1/2 cup sugar
• 1/4 cup raspberry liqueur
• 6 tablespoons water
• 4 teaspoons fresh lemon juice

1. In a medium saucepan, combine half of the raspberries with the vanilla bean, sugar, raspberry liqueur and water; simmer for 4 minutes, then remove the vanilla bean.
2. Transfer the berry sauce to a blender and puree.
3. Strain the sauce into a clean saucepan and return to a simmer.
4. Put the remaining raspberries in a heatproof glass bowl and pour the hot sauce on top.
5. Stir in the lemon juice and refrigerate for up to 2 days.
6. Rewarm before serving.

fresh raspberries, vanilla bean, sugar, raspberry liqueur, water, lemon juice

Taken from www.foodandwine.com/recipes/warm-raspberry-compote (may not work)