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for a dipping sauce
this is a gastrique that i just made up so amounts may need tweaking to fit your tastes
8 oz sugar
1/2 cup lime juice
1/2 cup raspberry vinegar
1/4 to 1/2 cup fresh or frozen raspberries if desired
cook sugar with small amount of water as if making a caramel brushing sides with a wet pastry brush to prevent crystals from on sides of pot.
when a very light amber is acheived turn off heat and carefully add vinegar and lime juice. note of caution sugar will seize and vinegar will boil so add slow at first and don't breath in
return to heat add raspberries stiring until slightly thickened and raspberries broken into peices
Also feta and canned pickled jalapenos is a great combination
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