An amazing ice cream topping with Amaretto, too.
2 1/2 tablespoons butter
1 tablespoon brown sugar
3/4 cup fresh raspberries
2 tablespoons good balsamic vinegar
2 tablespoons Amaretto (almond liqueur)
3 bowlfuls good vanilla ice cream
Melt butter in a small skillet. Add brown sugar and stir. Add raspberries and cook over medium heat about 6 minutes, breaking them down with the back of a spoon. Add balsamic and Amaretto and boil about 3 minutes, until reduced and syrupy. Allow to cool slightly before spooning it over ice cream. Serves 3.