Coulis aux framboises

Nothing perks up summer favorites like a delicious fresh raspberry sauce. Ladle this classic over ice cream, warm pies or rich chocolate cake.

1-1/2 c. raspberries

1/2 c. superfine sugar
1 vanilla bean

Put the raspberries and the sugar in a saucepan. Place the pan over medium to high heat and bring to a boil. Cut the vanilla bean in half lengthwise. When the raspberries have released some liquid, add the vanilla. Cook, stirring and mashing the berries, until quantity is reduced by about 1/3. Strain the raspberries through a strainer, pushing on the pulp.

Serves 4-6.