Berries are back in the Hudson Valley. Petite wineberries, a not-too-distant relative of raspberries, are in bloom.
Harvest now or lose them to hungry deer (or your nearest pastry chef/neighbor who may be sourcing fresh and local). If you haven’t been beaten to the bushes, get picking and try your day’s take with this easy shortcut on berry shortcake.
4 cups fresh berries (rinsed)
2 cups crushed pretzels
2 tablespoons butter
1 cup semi-sweet chocolate morsels
Preheat oven to 350˚. Melt butter in an 8-inch baking pan in oven. Crush pretzels and layer in pan of melted butter. Cover with chocolate morsels. Bake 15 minutes. Cool 15 minutes. Cut into four servings. Top shortcake with berries and a dollop of whipped cream.