In summer, when fresh berries and fruit abound, I love to serve them with ice cream. The first of the season is rhubarb, which I make into a compote. Of course it makes a perfect complement to strawberry or raspberry ice cream. Cherries, both sweet and sour, I poach and brandy to fold into vanilla or chocolate ice cream. Strawberries are best cut in half or quarters or even slices and sprinkled lightly with sugar, a simple process known as maceration that heightens the flavor of the fruit. Peaches are a dream, sliced and sprinkled with sugar and sometimes a little brandy.
Redcap, aka thimble, berries, which I find on the back roads near my home, I sprinkle lightly with sugar, then let sit for 30 minutes to an hour. I drain the juices into a glass measure with a spout that has been lightly coated with nonstick cooking spray, and reduce the juices in a microwave until thickened. I spoon the juice and the fruit into ice cream bowls and top them with ice cream.