Thursday, June 17, 2010

Summer Berry Explosion

This is the week when the summer berries suddenly ripen, and we are nearly over-run with an embarrassment of riches, including raspberries (red and black), gooseberries, cherries, blueberries, and currants -- red, black, and white.

Last week we featured the ruby red currants, which are so beautiful they sell themselves.

The white ones are a bit more subtle, with their golden and rosy undertones, but every bit as beautiful and delicious -- and simple to prepare as well -- simply throw a handful into your smoothie, pancake batter, or favorite muffin recipe. Or add them to other fruit in a pie, cobbler, or jam. They are particularly good in European flans or meringues, or in those lovely English "summer puddings" and "fools." Here's a Red Currant, White Currant, Cherry Fool from Gordon Ramsey.

Teresa has three kinds of gooseberries --large and delicious--add to pies, crumbles, tarts, sorbet, and yes, fools!

Gooseberry Fool

1 pint Gooseberries, stemmed
1/4 cup Sugar, or to taste
2 tb Water
1 c Heavy cream, whipped

Put the gooseberries in a nonreactive saucepan with 1/4 cup sugar and the water. Cook very gently until the gooseberies are soft enough to mash. Put them through a sieve or food mill and add sugar to taste. Fold the gooseberry puree through the whipped cream. Chill for several hours.

1 comment:

Val said...

oh hooray! Something truly wonderful happens when the gooseberry and rhubarb seasons manage to overlap (hint: it's in tart form). Also gooseberry jelly is incredible and so pristinely beautiful. I can't wait to try the different kinds!