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Warm Raspberry Compote

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  1. 2 pints fresh raspberries
  2. 1 vanilla bean, split lengthwise
  3. 1/2 cup sugar
  4. 1/4 cup raspberry liqueur
  5. 6 tablespoons water
  6. 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. Transfer the berry sauce to a blender and puree. Strain the sauce into a clean saucepan and return to a simmer. Put the remaining raspberries in a heatproof glass bowl and pour the hot sauce on top. Stir in the lemon juice and refrigerate for up to 2 days. Rewarm before serving.
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