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Berry Medley with Cream Sauce

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Berry Medley:
1 cup (250 ml) red currants, washed and stems removed
1 cup (250 ml) raspberries, carefully washed and dripped dry
1 cup (250 ml) blackberries, carefully washed and dripped dry
4 kiwis, peeled and sliced horizontally

Cream Sauce:
2 egg yolks
1 free-range egg
1/3 cup (80 ml) Rapadura sugar
2 Tbsp (30 ml) cognac (as a taste enhancer), optional

Combine fruit. Arrange in four to six dessert dishes and refrigerate.

Beat egg yolks, egg and Rapadura until sugar is dissolved completely. Place mixture in a double boiler and keep beating until creamy.

Stir in cognac and remove from heat. Remove fruit dishes from refrigerator. Pour cream over fruit and serve immediately.

If you choose not to use cognac, try one teaspoon (five ml) of vanilla extract instead. It will bring out the flavour of this simple recipe wonderfully!

Source: alive #224, June 2001

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