Tuesday, August 26, 2008


A simple day by the beach the other day fulfilled all I need to get out of a day off napping on and off; getting through a few more chapters of my latest read, and adding another rock to my ever-growing pile. Then there was the unexpected find. My friend forewarned me, and then pointed me in the right direction. Thorny, thick, trailing vines rife with clusters of plump, glistening blackberries. It took no time to fill a quart container full leaving plenty for the deer’s nightly graze and potentially, other beach-goers who know.

I gained a great appreciation for the price that is put on a pint of this berries – I walked away from my excursion through this ripe thicket pulling thorns from my fingers, and trying to sooth the many scratches suffered around my ankles. Oh, but the reward. They were so, sweet and dense in flavor that I must confess a renewed love of blackberries. I froze much of that day’s pickings, and I plan another visit this week to augment it. You know one day this winter I will lay my beach towel out on my living room floor, and pop this summer gems just like I did as I was collecting them.

SummerTrifle - yields 10 - 12 servings

1-1/2 cups peach puree (from approximately 2 to 3)
2 pints blackberries
2 pints raspberries
2 pint blueberries
2 pounds mascarpone (or sour cream, quark or Devonshire cream)
1/3 cup sugar
42 lady fingers

By hand, mix together the peach puree, mascarpone and sugar until combined.

Using a 6” wide and 9” deep glass dish line the bottom with about 4 to 5 lady fingers, breaking some of them to accommodate the roundness of the bottom. Then stand about 12 of the ladyfingers around the parameter of the dish. Add a little less than a third of the peach mixture into the bottom. Lay a few more ladyfingers down. Sprinkle a third of the berries on top, and then some more of the peach mixture. Continue in this fashion ending with a layer of the ladyfingers on top. Very gently press down on the trifle taking care not to cause the filling to come oozing up. Wrap in plastic wrap and place in the refrigerator for 12 to 24 hours. Bring out of the refrigerator about 30 minutes prior to serving. This kind of dessert doesn’t hold a shape well once removed from it mold. I prefer to serve it at the dining table and always presenting it in a glass container.

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