Ask any Dane what they think of when you say summer, and they will almost certainly respond with strawberries. Ask them about Danish summer desserts, and it will be Rødgrød med Fløde, a beloved, slightly thickened berry soup, served with a decadent amount of loose heavy cream.

Every season we do a vote on the Facebook page for people's favorite ingredient; I then create a simple recipe with the winning ingredient. Strawberries won in the Spring of 2016. Inspired by my time cooking at Boulettes Larder, with chef Amaryll Schwertner, I created this super simple, delightful recipe. Strawberries macerated with sugar and rosewater make the perfect accompaniment and drizzling syrup for vanilla ice cream, cakes, or unsweetened yogurt throughout the late spring and summer.

Sue grows eleven varieties of apples on her seaside farm in British Columbia and says that the best apples for this recipe are hard and crisp, so the slices stay discrete during cooking. For her this means Transparent apples in the summer, and Gravensteins or Kings in the autumn. The best grocery store apple to use is the Granny Smith. Softer apples will still taste good, but will melt down and not make as pretty a finished dish.