Try this baked over brie cheese or on pancakes, waffles or ice cream. Or like my kids, just eat it out of the jar.
This is actually my first creation, inspired by the prolific berries that compete for sun in the Silver Lake basin in Michigan’s Upper Peninsula. Thanks to my hosts, John and Victoria Yungwirth, I spent a weekend picking 200 lbs over the course of three days. I had to medicate with a hot sauna and a bottle of Merlot and I don’t think my back has ever quite recovered.