Farmers markets and produce aisles are spilling over with berries of red, blue and purple so vibrant, they’ll send your white clothes into an anxiety attack. Berry season is brief and magical. Don’t miss a moment of it. To make berry custard cups: Preheat the oven to 475 degrees. Mix 2 cups fresh assorted berries with 2 tablespoons balsamic vinegar, 1 teaspoon lime zest and 1?4 teaspoon freshly ground black pepper. Divide the berries between four small, ovenproof ramekins. Whisk together 8 ounces mascarpone cheese, 2 egg yolks, 2 tablespoons brown sugar and 1 teaspoon almond extract. Add an equal amount of the mascarpone mix atop each bowl of berries, then sprinkle with brown sugar and sliced almonds. Place the bowls on a lined baking sheet and bake 7 minutes. Remove from the oven and let sit 5 minutes. Dust with powdered sugar and serve.
Make berry season even more memorable by picking your own. For a list of area U-pick farms, go to pickyourown.org/MOsl.htm.
This article appears in June 2014.