• 1 loaf toasting white bread crusts removed
  • 2 cups Ohio strawberries, sliced
  • 3/4 cup sugar 2 cups Ohio red raspberries
  • 1 to 2 tablespoons Ruby Port
  • 2 cups Ohio blueberries
  • Whipped Cream:
  • 1 cup Ohio heavy cream
  • 2 tablespoons confectioner?s sugar
  • fresh mint for garnish



Spray a 6-cup pate pan with non-stick spray. Line pan with plastic wrap or aluminum foil. Line pan with slices of bread, on bottom and around sides. In large saucepan, over medium heat, add fruits, sugar, and Port (to taste). Gently stir to combine. Cook fruit until just tender, approximately 5 minutes. Remove from heat and cool slightly. Using a slotted spoon, place fruit in prepared pan. Spoon half of the juices over fruit. Reserve the rest for serving. Top fruit with slices of bread, so fruit is completely covered. Double wrap entire pan with plastic wrap. Place a weight over plastic wrap, like heavy cans. Refrigerate at least 6 hours or overnight. When ready to serve, whip heavy cream in cold bowl with confectioner?s sugar until it reaches soft peaks. Remove weights and plastic wrap from pan. Place a large serving plate over pan and invert, gently. Spoon reserved juices over mold and serve with whipped cream. Garnish with extra berries and fresh mint.