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.