I tend to avoid turning the oven on too much in summer so that the heat doesn’t spread into the kitchen. I also prefer simple, easy-to-make recipes so that I don’t have to spend time cooking and can enjoy the meal and the guests, while serving them a tasty dessert and, as far as possible, made with fruit from the garden. We have beautiful blackberries and raspberries near the dahlia part of the garden, and I like to go out in the evening to pick the flowers and a few fruits along the way. For this recipe, all you need to do is buy some nice meringues from your local patisserie and have some nice red berries (to your taste) on hand.
Ingredients
- 1 meringue per person (you can find them in pastry shops)
- 1 bowl of blackberries
- 1 bowl of raspberries
- 1 small bowl of pitted cherries
- 3 red plums
- Brown sugar
- Butter
- Chantilly cream
- Blackcurrant sorbet
Preparation
- Cut the meringues into thirds and place them on the plates (one meringue per person per plate).
- Heat a knob of butter in a frying pan. Wash the fruit, cut the plums into pieces, remove the stones from the plums and cherries, and cook with the blackberries and raspberries until the fruit begins to detach.
- Pour in the sugar (depending on your taste and the acidity of the fruit) and stir. Cook for a few minutes, then remove from the heat.
- Pour the coulis over the meringues and serve.
- You can add Chantilly cream and/or a scoop of red fruit sorbet (blackcurrant, for example) for an even more delicious dessert!
Find out how to create a pretty bouquet with dahlias here.
