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!