Instructions: *Reserve enough berries to have one to garnish each serving.

Combine sugar and fruit and let mixture stand for 30 minutes, until fruit begins to exude juices. Drain and combine the juices, sugar, flour, butter and ginger. Stir in the fruit and pour into a 7"x11" glass baking dish.

Preheat oven to 425 F.
When oven is hot, gently stir the mixture in baking dish and place in oven.

Mixture needs to be bubbling when topping is put on.

Prepare topping immediately. (If you are delayed, remove dish from oven so fruit will not caramelize.)

Topping:
Place dry ingredients in mixing bowl and stir well. Cut the butter into the dry ingredients with a pastry blender.

Pour the hot water over the flour mixture, all at once, and stir vigorously until all flour is dampened.

Remove bubbling fruit mixture from oven and drop batter by spoonfuls onto the top. It is important that the fruit mixture be hot when you put on the topping, so it will not get soggy. Sprinkle top with sugar. Bake for 15-20 minutes, or until lightly browned.

Best served slightly warm. To garnish, top with a dollop of whipped cream, a reserved berry and a mint leaf, or a piece of candied ginger.

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