Berries and cream, berries and cream.
When berries are peaking, they rarely see the inside of my fridge. At the farmers’ market, I handle comparison shopping by buying twice what I can carry. Some are devoured on site: “Mom, no one will know these even existed,” my younger son says as we shove blueberries into our mouths. The walk home is all shortcake fantasies and cobbler dreams, but as I unpack the containers, reality sets in. No baking today.
Instead, I tumble raspberries and blackberries onto dishes, splash them with thick, cold heavy cream, and add a drizzle of maple syrup. We sit on the stoop and eat them just like this, a sweet and fleeting feast. This dessert needs no measuring, but if you insist:That's one serving, so scale up as needed. And if you still have leftover berries somehow, refrigerate them in a single layer on a baking sheet lined with paper towels. In-season berries are delicate.
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