Desserts

SUMMER BERRIES with RASPBERRY FRUIT VINEGAR, MAPLE SYRUP, FRESH BASIL and BLACK PEPPER

Now is the short moment to capitalize on the abundance of fresh, sun ripe local berries.  Add any other berries that are available to you like currants or gooseberries.   The fruit vinegar balances out the sweetness of the maple.    The pepper brings out the spiciness of the berries.  Try the cardamom. It enhances the floral quality of the fruit. If you have basil that has bolted, you can sprinkle the flowers over the berries.

Ingredients:

  • 10 oz blueberries
  • 16 oz strawberries, hulled, quartered or halved depending on how big they are.
  • 6 oz raspberries
  • 1 tablespoon raw sugar
  • 2 tablespoon A L'Olivier Raspberry Fruit Vinegar A L'Olivier Raspberry Fruit Vinegar
  • I tablespoon maple syrup
  • 12 basil leaves
  • Tiny pinch of ground cardamom (optional)
  • Freshly milled black pepper

Preparation:

Time: 30 minutes
Yield: 4
  • Combine the blueberries and strawberries. Sugar them to draw out the juices. Set them aside for ½ an hour.
  • Blend the maple syrup and Raspberry Fruit Vinegar together. Toss it with the berries., a grind of black pepper and the optional cardamom. Add the raspberries.
  • Stack the basil leave, then roll then the long way. Slice into thin ribbons (chiffonade). Scatter over each serving.
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