Berry Season is about to begin in earnest and to herald in their arrival, Chef Cory Schreiber will be making this berry-licious dish at the first Kids Cook at the Market class on June 16th at the PSU Market. Taught by chefs and students of The International Culinary School at the Art Institute of Portland, these fun and educational classes are a great hands-on way for kids to learn about cooking and enjoying local, seasonal foods.
Interested in signing up for a Kids Cook class? Register here!
Recipe by Chef Cory Schreiber, The International Culinary School at the Art Institute of Portland
1 pound (about 4 cups) summer berries of your choice
1 orange, zested and juiced
2 tablespoons candied ginger, chopped fine
½ pod vanilla bean
1⁄₃ cup honey
a pinch of fine sea salt
¾ cup heavy cream
1 tablespoon granulated sugar
In medium saucepan, combine orange zest and juice, candied ginger, split vanilla bean, honey and salt on medium heat and cover. After 10 minutes, the mixture will have come to a boil. Remove from heat and allow to cool. Remove the vanilla bean and transfer the mixture to a medium bowl. Fold in the fresh berries. Refrigerate the fruit until it becomes very cold (at least 30 minutes).
Whip cream to soft peak stage. Fold the compote into the whipped cream and transfer into 6 half-cup glasses or dishes. Save 1/2 cup of fruit to garnish the top of the fool before serving. Chill for one hour before serving.
Storage: This fool is best served the day it is made, but any leftovers can be wrapped in plastic and kept under refrigeration for 2 days.