5 Ingredients or Fewer

Simple Summer Berries and Stone Fruit for Dessert

June 11, 2012
0 Ratings
  • Serves 6
Author Notes

What good fortune to find ourselves in the midst of the summer fruit season, when the Farmer’s Markets carry loads of field-ripened berries and stone fruit. I want to serve it in its purest form, uncooked, room temperature, perfumed and juicy. —CentralCoastContessa

What You'll Need
  • 1 - 2 pounds Berries or Stone Fruit, ripe and in season
  • 1 dash Demerara Sugar
  • 1 cup Whipping Cream
  • 1 cup Creme Fraiche
  • 1 dash White Sugar
  1. Fruit: clean and slice into a bowl. Sprinkle lightly with Demerara sugar. Let it sit on the counter while the meal is enjoyed.
  2. Whipped Crème Fraiche: whisk whipping cream with a little white sugar in the mixer until soft peaks form. Stir in an equal portion of crème fraiche. Whisk on high until the cream is whipped thick to your liking. Not too much sugar so the tartness of the Crème Fraiche comes through. I do not add vanilla or other flavoring because the fruit itself is the Star here.
  3. Serve the fruit in small bowls topped with a healthy dollop of the whipped Crème Fraiche. Excellent with a simple shortbread cookie on the side.

See what other Food52ers are saying.

0 Reviews