HS: This preparation was intended for raspberries. That said, if the raspberries you come across aren't great, consider swapping another berry - blackberries might be particularly nice.
1 pound of berries (3 baskets)
1 1/2 tablespoons natural cane sugar (or brown sugar)
1/16 teaspoon saffron threads (~20 threads)
1 2-inch segment vanilla bean
3 tablespoons extra virgin olive oil
a handful of golden raisins (or chopped dates)
1/2 cup / 40 g sliced almonds, toasted
zest of one lemon
Pick over the berries well, discarding any that are off. And brush away any dirt or debris with a damp cloth. Place in a large serving bowl.
Use a mortar and pestle to grind the brown sugar with the saffron threads. Run a knife along the inside of the vanilla bean, to remove the paste, and add that to the saffron sugar as well. Add the olive oil, and stir to combine. Use a spoon to stir in the raisins, almonds, and lemon zest.
Around the time you want to serve this, pour most of the almond mixture over the berries. As gently as you can manage, fold together - folding and jostling the bowl to coat the berries. You want a few of the berries to break up, but not much more than that. Let sit for five minutes or so. Do one last fold, top with the remaining nut mixture, and serve.
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