A truly exquisite soft fruit that needs hardly any adornment. I like them served on a plate, spread out in a single layer with a minute sprinkling of sugar, and I eat them just like that as often as I can during the season, which lasts from July to October.
Treat them more or less like strawberries – no water if possible, and covered if you're forced to keep them in the fridge. Raspberries, like strawberries, also lend themselves to countless recipe ideas.
Damaged, over-soft fruits make marvellous tarts, and if you sieve them and add icing sugar to taste you have a wonderful sauce for pouring over ice cream or strawberries.
This wonderful summery compote is a great way to use up a glut of fruit if you grow your own or find some reduced in the shops. The joy of it is that you can use any fruit you like.
No cooking here - just an assembly job involving ready-made custard, trifle sponges and a few other magic ingredients. You'll end up with a trifle that will be loved by everyone!
Juicy, jewel-like summer berries encased in a raspberry jelly – what could be more refreshing on a summer’s day when entertaining? Make it in advance and serve it with cream or, for a truly low-fat option, as it is.
Who can resist such a stunning dessert? To make life easier you can use bought pastry but it's well worth making Delia's quick flaky pastry as it has a wonderful depth of flavour. Use any summer berries you like.
Predominantly fruit, this is a healthy summery dessert to serve to dieters who often feel they miss out on the pudding front. You can use any fruit combination you like - the lemon grass adds a subtle and intriguing element.
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