Sweet season of berry delights

It’s hard to pass through a farmers market this time of year without emerging on the other side with at least one pint of freshly picked berries tucked into the shopping bag. Sweet thumb-sized strawberries, dusky blueberries, berries with names you’ve never heard before — it’s tempting to try them all.

At home (if any berries even make it home), you can sprinkle them over morning cereal or eat them for dessert with a little whipped cream and brown sugar. You can also make muffins or scones if you’re feeling extra industrious and throw a handful of berries into the batter. Smeared with a little butter, these baked treats are what lazy summer mornings are all about.

There are more dazzling ways to show off these seasonal beauties, especially the rare varieties that make such brief appearances in the markets.

Berry and white chocolate pudding parfait

Makes 4 individual parfaits.

2 cups whole milk or heavy cream, divided

4 ounces white chocolate, broken into small bits

2 tablespoons cornstarch

1/4 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

8 large graham cracker squares, crumbled

1 pint of berries, washed

For the pudding: Combine 1 3/4 cups of the milk and all chocolate in a medium-sized saucepan over medium heat. Stir occasionally until the chocolate has completely melted.

Meanwhile, whisk together the remaining 1/4 cup of milk, the cornstarch, the sugar, and the salt. Make sure there are no lumps remaining from the cornstarch.

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