Raspberry: Use

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Raspberries have inspired flights of fancy in haute cuisine, most often in the guise of syrups and sauces used as an accompaniment to other fruits such as pears and figs. Raspberry sauce is an important ingredient in peach Melba (see peach). A more sober English alliance goes back to the 18th century, when ‘creams’ enriched with eggs and tinted pink with the fruit were a characteristic sweet dish.

Raspberry vinegar is one of the most popular flavoured vinegars. In Yorkshire, it used to be served with yorkshire pudding, after the meat.