Preparation

• Split the vanilla bean in half lengthwise with a sharp paring knife and scrape out the seeds with the back of the knife; save the empty pod for a garnish, if you like. Put the seeds in a small saucepan, along with the sugar and water. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat to low and cook for 7 minutes to let the vanilla infuse. Strain through a fine sieve to remove any fibrous pieces of vanilla pod or clumps of seeds. Let cool and refrigerate until completely chilled.
• Rinse the raspberries, blueberries, and blackberries and spread them in a single layer on a towel to dry. Hull the strawberries and cut them into quarters.
• Just before serving, combine all the berries in a large serving bowl and pour on just enough of the vanilla syrup to lightly coat them, about 3 Tbs. Toss gently.