It’s the end of May and if you go to any Bay Area Farmer’s Market, you will find strawberries, raspberries, and cherries at its best. It’s a very short time period that all three of these red fruit are in season. It may even be shorter this year because of the California drought. At a recent dinner party, I had the fortune to help make a French dessert called “Three Red Fruit” or “trois fruit rouge au vin rouge” and was even more fortunate to eat it.
About 2 cups of strawberries should be rinsed, de-stemmed, and cut in halves while another 2 cups of raspberries should be cleaned. It was my first time using a cherry pitter which was fun. I cleaned and pitted about 2 cups of bing cherries as well. Did you know the Bing cherry was named after a Chinese man by the name of Ah Bing that was influential in developing the fruit back in the 1800’s?
Place the pitted cherries, 1/2 cup of red wine, and a 1/4 of sugar in a ceramic pot over medium high heat. A ceramic pot is recommended because much of the ingredients being cooked down is acidic. After a few minutes of cooking, add the strawberries.
Stir the fruit lightly and after another few minutes pass, add the raspberries. Keep stirring occasionally while the fruit cooks for another few minutes. When the fruits break down and boils rapidly, remove from heat.
Ladle the “Three Red Fruit” into bowls and eat with a spoon while it is still warm. This is a simple dessert that is delicious. The fruits might be costly this year, but it is so worth it.