The perfume of rose water, which
you can find in Middle Eastern
markets, is irresistible here. Served
with yogurt, this is one of my
favorite breakfasts.
The berries are quite juicy. If you
want a thicker syrup, use corn
starch or arrowroot.
2 quarts mixed strawberries,
blackberries and blueberries (about
2 pounds fruit)
2 tablespoons sugar, preferably
organic
1 tablespoon rose water
2 teaspoons cornstarch or
arrowroot (optional)
1 batch quinoa-oat crumble topping
1. Hull the strawberries. If they’re
large, cut them in half. In a large
bowl, toss the fruit with the sugar,
rose water and (optional)
cornstarch or arrowroot. Cover and
let stand for 15 to 30 minutes.
Meanwhile, preheat the oven to
350 degrees, and butter a two-
quart baking dish.
2. Transfer the fruit to the baking
dish, making sure to scrape all of
the liquid into the bowl. Set the
baking dish on a baking sheet for
easier handling, and place in the
oven for 15 minutes. Remove from
the oven, and spread the crumble
topping over the fruit in an even
layer. Return to the oven for 15 to
20 minutes until the crumble is
bubbling and nicely browned. Allow
to stand for at least 15 minutes
before serving.
Yield: Serves eight generously.
Advance preparation: The
crumble topping keeps for several
months in the freezer. Bake the
fruit without the crumble topping as
instructed in Step 2, then allow it to
sit for a few hours before you finish
it with the crumble topping. This
makes a great leftover; I did not
tire of it for the five days that it
lasted in my refrigerator.
Nutritional information per
serving: 268 calories; 11 grams
fat; 6 grams saturated fat; 23
milligrams cholesterol; 42 grams
carbohydrates; 6 grams dietary
fiber; 103 milligrams sodium; 4
grams protein
Martha Rose Shulman can be
reached at martha-rose-
shulman.com. Her latest book, "The
Very Best of Recipes for Health,
No comments:
Post a Comment