Before we say goodbye to the berry season, we have two fabulous recipes (by Syd Pemberton)

Macerated Berry & Yoghurt Parfait

Serves 6

600gms fresh berries such as strawberries, blueberries, raspberries, blackberries,                                                                              

3 tbls balsamic vinegar

2 tbls brown sugar

8 Amaretti biscuits

225m. plain yoghurt

200ml pouring cream, whipped

Combine berries in a medium bowl, pour over the balsamic vinegar and brown sugar.  Let sit, stirring occasionally until berries soften and start to release their juices (30 minutes).

Smash Amaretti biscuits with a rolling pin in plastic bag until roughly crushed.  Whip the cream and fold through yoghurt.

Layer berries with yoghurt cream in parfait glasses and sprinkle with crushed biscuits.

Refrigerate for 3 hours before serving.

Fresh Fig Gratin

Serves 4

8-12 fresh figs cut in half

3/4 cup pouring cream

2 organic egg yolks

1 tbls dark rum

pinch of nutmeg

4 tbls soft brown sugar

Pre-heat grill plate

Place the figs cut side up into a gratin dish. Mix the cream, egg yolks, rum and nutmeg together.  Pour over the figs and sprinkle half (2 tbls) of brown sugar over the top.

Place under hot grill and cook for 15 -20 minutes or until lightly browned.

Serve with vanilla ice-cream