Chilean Arbequina or Manzanillo Extra Virgin Olive Oil to Coat Pan
2 cups fresh raspberries (8 ounces)
3 tablespoons Evergreen's aged Traditional Balsamic
1/3 cup raw sugar (turbinado)
1 cup mascarpone, at room temperature (8 ounces)
1/4 cup sour cream, at room temperature
3 tablespoons honey
Products You Will Need:
Line a small baking sheet with wax paper. Coat pan with Extra Virgin Olive Oil.
In a small bowl, carefully toss the raspberries and aged balsamic together. Let the mixture stand for 15 minutes.
Heat a 10-inch nonstick skillet over medium heat. Add the sugar and cook, stirring occasionally, until the sugar melts, about 5 minutes. Pour the sugar onto the prepared baking sheet and allow to cool, 5 to 10 minutes (the sugar will be hot). When cool enough to handle, crumble into small pieces.
In another small bowl, mix together the mascarpone cheese, sour cream, and honey until smooth.
Ladle the raspberry mixture into 4 (8-ounce) glasses.
Cooking Time: 5 min