Top | Cara Montgomery — Blog
(post, Cara Montgomery)
It's just to hot to cook, to bake, or indeed, do much of anything. One of the few truly appetizing things I can think to eat this summer is Red Fruit Bowl, a desert I had many years again London, in a restaurant on Walton Street, that little bit of magical enclave off the Brompton Road that still feels like a small enchanted universe of good things. Simple to make, for one, festive for a party, it's pool of raspberry colored liquid staining all the fruit, it needs only vanilla ice cream, or a vegan alternative and a crisp cookie. I would like to see it in a pedestal white stoneware bowl, or glass dish, where it could be decorated with candied violets or fresh mint: Red Fruit Bowl 1 package organic frozen raspberries A mixture of fresh red raspberries, blueberry, chopped figs, red and Rainer cherries(especially good if simply halved), plutos and of course, peaches or apricots if they are ripe and fragrant. We don't often see red currants,but they can be added if found.I have found good cherries and figs in supermarkets and at Whole Foods, but for those who have stone fruit and fresh berries at farmer's markets, this mixture is a simple showcase of abundance. I add the very good vegan sugar found at Whole Foods,to taste and chill the mixture. The defrosted berries lend their juice to the mix, creating a desert in a beautiful shade of rosy red.