the appetizer:

Get serious about sweets with Pure Dessert by Alice Medrich, including treats like Quark Soufflés; Chunky Blackberry Sauce; Honey Caramels; and Lavender Caramel Sauce.

I Love Desserts

 

Chunky Blackberry Sauce

by Alice Medrich

Chunky Blackberry Sauce

Makes 2 cups

With both the bright flavor of fresh fruit and the deeper jammy notes from cooked berries, this is the sauce that you will spoon over a slice of Lebni Tart (page 39 of the book) or any cheesecake, atop a Quark Soufflé, beside a quivery panna cotta, or around a scoop of ice cream. It's less a recipe than a concept, with endless possibilities that include other berries, the substitution of wine for water, the addition of cinnamon or other spices, and/or the insinuation of a few fresh lemon thyme leaves (especially good with the soufflé) into the simmering sauce. Just taste as you go. Or, when you don't need a sauce, dish it into a bowl, top it with crème fraîche or a dollop of fresh cheese, and call it dessert.

  • 3 cups fresh blackberries
  • 2 tablespoons sugar
  • 2 tablespoons water or dry red wine
  • Drops of fresh lemon juice to taste
  • 1 to 2 teaspoons kirsch, or to taste (optional)

Put one-third to a half of the berries in a medium saucepan, add the sugar and water or wine, and cook, covered, over medium heat until the berries release their juices, 2 to 3 minutes. Stir, cover, and cook until the berries have collapsed and the juices are sweet, rich, and syrupy. Fold in the remaining berries and just warm them through. Taste and adjust the flavor with sugar, drops of lemon juice, and kirsch, if desired. Serve warm or chilled.

 
  • from:
  • Pure Dessert
  • By Alice Medrich
  • Artisan 2007
  • Hardcover; $35.00
  • ISBN: 978-1-57965-211-1
  • ISBN: 1579652115
  • Recipe reprinted by permission.

Buy Pure Dessert

 

Pure Dessert

 

 
 

This page created February 2008


 

The Global Gourmet
Return to the
Global Gourmet®
Main Page

 

July 4th Recipes
July 4th Recipes

 

AddThis Social Bookmark Button

AddThis Feed Button

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Forums/Message Boards
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Winners

River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks

 
 

 
 

Copyright © 1994-2008,
Forkmedia LLC

 

 

 
 

Become a Chef:
Best Culinary Schools

 

Everything Kitchens
Coffee Makers, Blenders
Espresso Machines

 

The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts

 

Cheap Flights
Online Shopping

 

Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts

 

Mom's Recipes

 
 

 
 

Cheddars
Cheese Samplers
& Gift Ideas