Instructions: 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.

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