This has been a staple of my recipe collection for years. It's easy and elegant. I always keep the ingredients on hand. I usually serve it warm with a spoonfull of fresh berries and a dollop of whipped cream, then I just wait for the complements. But, let's give credit where credit is due! This recipe was originally published in the Byerly's of Minneapolis Cookbook. I purchased that cookbook on a visit to the Byerly Cooking School nearly twenty years ago.

Reviewed On: Jan. 19, 2009