Warm Raspberry Compote

Directions

1. 1
   In a medium saucepan, combine half of the raspberries with the vanilla bean, sugar, raspberry liqueur and water; simmer for 4 minutes, then remove the vanilla bean.
2. 2
   Transfer the berry sauce to a blender and puree.
3. 3
   Strain the sauce into a clean saucepan and return to a simmer.
4. 4
   Put the remaining raspberries in a heatproof glass bowl and pour the hot sauce on top.
5. 5
   Stir in the lemon juice and refrigerate for up to 2 days.
6. 6
   Rewarm before serving.