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Hedgerow berries with clotted cream
- Prep time:
- 5 mins
- Cook time:
- 5 mins
- Serves:
- 2
Celebrate Autumn’s mellow fruitfulness with Richard Corrigan’s beautifully simple berry dessert
Ingredients
- 40g Butter
- 100g greengages, halved and stoned
- 1 vanilla pod
- 2 slivers Lemons, rind
- 1 Sage, leaf
- 100g Strawberries
- 75g Blackberries
- 50g Redcurrants
- large pinch organic brown sugar
- 50g Raspberries
- 1 tbsp Red wine
- 50g clotted cream
- lemon juice, to serve
Method
1. Melt half the butter in a large, heavy-based pan and add the greengages.2. Add the vanilla, lemon rind and sage leaf and cook for 30 seconds.
3. Add the strawberries, cook for another 30 seconds, and then add the blackberries, redcurrants and sugar.
4. Stir in the red wine, the rest of the butter and the raspberries.
5. Serve warm in bowls, with a sprinkling of lemon juice and a scoop of clotted cream in the middle.
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