FROM THE CHARLOTTESVILLE COOKING SCHOOL

Summer fruit is often at its best when prepared simply. This recipe from Martha Hester Stafford is elegant enough for a dinner party but also appeals to children (when orange juice is used in lieu of the Cointreau). It would also work with any combination of other summer berries.

Serves 4 to 6

4 cups fresh blueberries, washed and drained
3 Tbsp. Cointreau (orange-flavored liqueur) or orange juice
1⁄4 cup sugar
1 cup heavy whipping cream
3 Tbsp. powdered sugar
Mint, for garnish

1. Gently stir together the blueberries, Cointreau, and sugar. Cover with plastic wrap and chill for at least 2 hours or overnight.
2. Whip the cream either by hand or with an electric mixer. First chill a stainless-steel bowl and a whisk or beaters in the freezer for 10 to 20 minutes. Whisk or mix the cream until it starts to thicken. Add the powdered sugar and continue mixing until it holds soft peaks. Be careful not to over-whisk; it is better to under do it and finish whisking just before serving.
3. Spoon some berries onto a plate and top with a dollop of whipped cream. Garnish with a mint sprig.