Raspberries are my favourite fruit. Hands down. I love the juicy, sweet/tart combination. I love their colour. I love them, I really do. And I miss living in Tasmania at this time of the year. My mother grows lots of canes in her garden and sadly, her produce doesn't make it here as often as I would like (the berries have arrived, frozen, packed in with her clothes or in her handbag with her books and glasses).
We do of course get raspberries in Sydney but at $9.99 for a tiny tray they are a very special treat. So yesterday and today I was overjoyed to see them at the local fruit and veg shop at 2 trays for $5.00! Quite a few trays have made it back to the Blue House. Last night I simply had them with a little cream and tonight, I will most likely do the same.
If I have stash of frozen berries from my mother, this is what we usually make. And yes, there is more cream. Of course. Its me.
A Fool for Raspberries
(Raspberry Fool recipe from Donna Hay 'modern classics 2')
Place 1 cup of raspberries in a frying pan and crush slightly. Add 2/3 cup of caster sugar and 2 teaspoons of lime juice (Donna recommends lemon and either works here). Cook over a medium-low heat, stirring gently until the sugar dissolves. Simmer for around 3-4 minutes or until the berries are soft and the juice is syrupy. Place in a bowl and refrigerate until cold.
Beat 1 1/2 cups of cream until whipped. Fold 1/2 - 1 cup of fresh raspberries into the cream and then fold in the cooled berry syrup. Don't over mix - just fold gently.
To serve, spoon into glasses.