I recommend raspberries. Buy half a dozen canes, poke them into holes in the ground, and then enjoy a sprinkling of raspberries for breakfast every day for several weeks in the summer. Chop them down when they've finished fruiting, and watch them grow again the next year. Until finally one day you manage to collect more than just a sprinkling. Six whole juicy ounces! Finally, a picking too large for just my hands.
So, what to do with them? Not really enough to freeze down, not enough to share around, not enough for jam or a crumble.
And every recipe I can find suggests pairing them with that most evil of pretend foods, white chocolate.
Until I decided to search through The Pioneer Woman's Tasty Kitchen and came across these rather delicious-sounding Cheesecake Brownies.