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| Kat's cherry pie and vanilla ice cream! (Photo credit: Wikipedia) |
Although some berries can be found in the market year-round., most taste best in spring and summer, when they are in season. Select plump berries with a deep color and bright flavor. Before storing berries, sort them to remove any with blemishes or mold. Spread them in a single layer on a paper towel lined plate or baking sheet and refrigerate until ready to use. Just before using the berries, quickly rinse them under cold running water and then gently pat them dry. Do not allow berries to soak in water, as they will absorb moisture and turn mushy.
You will need:
1/2 cup (4 oz/125 g) sugar
2 cups (8 oz/250 g) strawberries, hulled and quartered
1 cup (4 oz/125 g) blueberries
1 cup (4 oz/125 g) blackberries
2 teaspoons fresh lemon juice
Pinch of salt
1/4 cup (2 oz/60 g) unsalted butter at room temperature, cut into 1/4-inch (6 mm) cubes
Good quality vanilla ice cream for serving
Here's how:
In a large, nonreactive saute pan over medium heat, combine 1/4 cup (2 fl oz/60 ml) water and the sugar and bring to a boil, stirring to dissolve the sugar. Cook for 2 minutes, then add the strawberries, blueberries, blackberries, lemon juice and salt. Return to a boil, add the butter, and swirl the mixture in the pan until the butter melts.
Spoon the berries along withe the sauce onto warmed dessert plates and place a small scoop of vanilla ice cream in the center of each plate. Serve immediately.
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