Burnt raspberry and balsamic coulis

A neighbor was canning some raspberry preserves one day and burned a few jars.  She came by and asked if I could do something with them.  They were hard as a rock but had an unusual rich burnt sugar scent.  We decided to create a glaze or sauce that was complementary to our hickory and cherry wood grilled foods such as the salmon and pork. A coulis is born.

This coulis or fruit sauce has sweetness from the fruit and balsamic vinegar with a hint of tartness.  Wonderful on grilled meats, our fabulous chocolate torte, vanilla ice cream or as an accompaniment with cream cheese or inside a baked brie.