Fruit is endlessly versatile. Watermelon with a sprinkle of salt, bananas with a slice of cheese (don’t laugh, I saw Mr. Rodgers do it!), melons wrapped in prosciutto, berries with a hint of sugar, peaches in cream, papayas blended in milk. Even avocado shakes and tomatoes with sugar are just an extention of versatile fruit.
I needed something simple and portable to bring to brunch last weekend. What better to bring than fresh strawberries? When I came across Mark Bittman’s recipe for Almond Creme Anglaise I just had to make it. It was spectacular. Don’t bother straining it unless you’re a real stickler for details; I think it’s just fine and tasty as is. I tossed the berries with fresh mint from my garden which really puts this recipe over the top.