Not Ready to Say Goodbye to Summer
Dawn prises its way through the gap in my curtain considerably later now. Dusk settles a little earlier. Department stores no longer drip with breezy silks and cotton, instead heavy with the weight of wool. Christmas is cropping up in pubs and restaurants: book your party now.
Summer has been one of extremes. Record breaking temperatures interrupted by dark skies and prolonged periods of pounding rain. Bram Stokers Dracula arriving en masse in gangs of bloodthirsty midge.
A Saturday – central Manchester. Damp hair growing frizzy; sitting in a café surrounded by customers seeking shelter from the barrage of umbrellas. Spying a misty impression of a rainbow, parting clouds lure me home: for something vibrant, something sweet, a nugget of evening summer sunshine.
- 200mls Double Cream
- 4 Meringue Nests
- Small Punnet of Strawberries
- Small Punnet of Raspberries
- Small Punnet of Blueberries
- 1tbsp Granulated Sugar
- tsp Vanilla Extract
- 1tbsp Icing/Confectionary sugar
Hull the strawberries and slice in half and half again. Add to a bowl with the raspberries, blueberries and granulated sugar.
In a large mixing bowl add the cream, confectionary sugar and vanilla extract. Whisk until it forms soft peaks.
Spoon in half the fruit and three crumbled meringue nests. Stir gently.
Fold in the last of the fruit and spoon mixture into a serving dish. Top with the last meringue nest crumbled and a dash of strawberry syrup.
(If counting calories, replace the cream with low fat crème fraiche or low fat natural yoghurt. Use sweetener instead of sugar. And replace confectionary sugar with honey.)
Sunshine in a dish.Theresa Sampson