The fresh berries at the open-air markets of Nice inspired this simple recipe. The wide surface of a large skillet reduces the cooking time, which helps keep the fruit flavor at its peak.
Recipe information
Yield
Makes 2 Cups
Ingredients
2 1-pint baskets strawberries, hulled, diced
1 1/2-pint basket fresh raspberries or 1 1/2 cups frozen unsweetened, thawed
3/4 cup sugar
Preparation
Combine all ingredients in heavy large skillet. Stir over low heat until sugar dissolves. Increase heat and boil until preserves are very thick, stirring frequently, about 10 minutes. Spoon into small bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.)
