Caramel Raspberry Compote
--From Chef Paul Virant, Vie Restaurant
2 cups Fresh Raspberries
1 cup Sugar
1 Tablespoon Lemon Juice
Place sugar in a megium sized pot. Add just enough water to give the sugar the consistency of wet sand.
Turn the flame on to medium and cook until the sugar caramelizes. Gently swirl the pot to make sure the sugar is evenly cooked. When all of the sugar is a nice medium colored caramel, carefully add the raspberries to the pot and stir to break them up (be careful as the raspberries will cause the mixture to boil and some may spray back at you).
Add the lemon juice and stir to incorporate.
This will keep in the refrigerator for up to 2 weeks.