Best Ever Berry Topping (seriously)
When it comes to summer fruit raspberries and blueberries are my favorites. Nothing makes a better topping for shortcake, ice cream, cheesecake, waffles, French toast or my current passion, full-fat, plain Greek-style yogurt than a fresh fruit topping.
This recipe uses fresh fruit in season. Frozen fruit may be used but the texture will be softer in the end product. If you are lucky enough to have a bounty of these berries and need to freeze, make this recipe omitting the cornstarch. Freeze in quart freezer bags and when ready to use, thaw, bring the berries back to a boil and add the cornstarch at that time.
I don’t use the term “best ever” lightly. I’ve been cooking (and eating) for many years and in my opinion this really is the definitive summer berry topping. If you must tweak it, peaches and cherries could be added or substituted with equally outstanding results.
12 oz. fresh blueberries
1/ lb. fresh strawberries washed & sliced.
12 oz. fresh raspberries
1/3 cup granulated sugar
1 tablespoon cornstarch
Wash the blueberries and add to a medium saucepan over medium high heat. Add the sugar and a tablespoon of water. Cook over medium high heat until the blueberries burst and exude juice.
Turn the heat down to medium and add the sliced strawberries. Gently stir the mixture to avoid breaking the berries up. Mix the cornstarch with enough water to make a liquid and stir into the berry mixture, gently stirring until the juices thicken slightly and the mixture just comes to a boil, about 2 minutes.
Remove from the heat and very gently stir in the raspberries. Transfer the mixture to a bowl large enough to hold everything, cover with plastic wrap touching the surface and cool at room temperature. Serve when cooled or refrigerate until ready to serve. If refrigerated, gently stir before serving. Keeps several days in the refrigerator. Makes 6-8 servings.