IN SEASON: Berries

Mixed-Fresh-Berries

Once they’re back, we eat them everyday, my mostest all time fave are blackberries, with raspberries a close second, with blueberries skidding in just ahead of strawberries to take third place.

I absolutely love love love putting a couple of punnets of blackberries into a buttered pie dish, and mixing with either my homemade stewed apples, or a tin of  pie apples, a pinch of cinnamon, a touch of vanilla, then topping with good quality shortcrust pastry (Careme), if you don’t have time to make your own. Brush the top with egg yolk, sprinkle with a little cinnamon and sugar, make a few slits in the pastry to let the steam out, then bake until pastry is gorgeous and brown.

Of course, just a simple bowl of berries, room temperature please, (this allows their perfume and flavours to shine) is divine, but to make it extra special, try adding a splash of Campari, some shredded fresh mint, and a touch of sugar to make it WOW!

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