I made this for a Mother's Day brunch I made last year. Everybody loved it. Next time, I would double the recipe because everybody wanted seconds. This is an elegant, easy side dish for a nice breakfast or brunch. Thanks, Rachael Ray!
1 c heavy cream
2 T pure maple syrup
3 c assorted berries (blueberries, raspberries, blackberries, or strawberries)
grated peel of 1 lemon
In large bowl, beat the cream until soft peaks form. Add maple syrup and beat until the cream hold still peaks. Set aside.
In another bowl, toss the berries with the peel. Divide among bowls and top with the maple cream.
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