1/2 c  Raspberry puree
2 tb Honey
1/2 pt Red raspberries
1/2 pt Golden raspberries

1. Combine the raspberry puree and honey. 2. Put the red and golden
raspberries into a bowl and add the puree. Stir gently and let marinate at
room temperature for 1 hour. (Refrigerate if preparing ahead; bring out of
refrigerator 30 minutes before serving.) 3. Serve the raspberries alone, or
as a topping over ice cream or angel food cake. Note: To make a raspberry
puree: Pour a 10-ounce package of frozen raspberries in light syrup in a
food processor or blender. Strain and use the puree.