Fruit, fat and sugar

Here’s a recipe just smelling of long, hot summer days, ideally eaten by a cabin on a lake.

And the best thing: you don’t even need an oven for this, making it ideal for cottage cooking.

You’ll need

  • 1 pint of fresh berries, your choice. This being Canada, blueberries rock, but fresh Ontario strawberries (chopped) or raspberries also work really, really well.
  • 1 pint of, well, fat. This can take the shape of crème fraîche, 14% sour creme or even Greek Yoghurt. It really depends on how healthy you want this to be. The first time I tried this I used 14% sour creme and it was so good we ate it all in one sitting.
  • 1 cup of dark brown sugar
  • The peel of one lemon, micro-planed. Seriously, if you don’t yet own a microplane run, don’t walk to the store and get one. It’s one of the most useful tools you can have in your kitchen, ever.
  • Brown sugar, one cup.

Fold together fruit and creme/yoghurt. Put into a shallow, heat proof  dish.

Sprinkle over the lemon peel.

Sprinkle over the sugar.

That’s it. All done with the prep. Now put the dish over indirect heat into a really, really hot BBQ – and we’re talking charcoal here, I can’t see this work on a gas BBQ – and let caramelize for three minutes. Keep an eye on this, as the sugar has a tendency to burn if you’re not careful.

Alternatively, preheat your broiler and broil for about two minutes. Again, keep an eye on things. The first time I made this the sugar blackened almost instantly. I took it out, removed the burnt sugar and back it went, with some fresh sugar, but one shelf lower until the sugar started bubbling.