I was browsing through some magazines this weekend and came across a recipe for a shrub, which is an alcoholic drink with a base of pickled fruit puree. Could you quick pickle fruit for a fun dessert topping I wondered? Time to experiment in the kitchen.

pickled raspberries

I used red wine vinegar that I flavored with cinnamon, and anise to make pickled raspberries. I LOVED IT.  The play of the sour berries against a creamy vanilla ice cream was fantastic.  Who knew you could eat “pickles” for dessert?

Pickled Raspberries

¾ cup red wine vinegar
½ cup white granular sugar
1 cinnamon stick, broken into 3 pieces
1 star anise
1 cup raspberries, washed

Place the vinegar, sugar, cinnamon stick, and anise in a small saucepan.  Bring to a boil and boil for about 5 minutes, stirring occasionally.  Place the raspberries in a glass jar,  place the cinnamon stick and anise on top and then and slowly pour the vinegar over the raspberries.  Refrigerate for at least 2 hours, but preferably over night.  To serve, place vanilla ice cream