I have never been much of a fruit person, but I’ve been seduced by the beautiful berries at the Farmers’ Market. I cannot resist the piles of berries and peaches and plums, and the best part is that it is easy to turn berries into dessert. And because it’s fruit, I can convince myself that dessert is now healthy.
This sauce requires all of three ingredients, takes about ten minutes, and makes vanilla ice cream my new favorite flavor. And I usually shun vanilla ice cream as dull, so that’s saying something. It was also quite spectacular stirred into some plain yogurt, and also, eaten out of the dish with a spoon.
Blackberry Currant Sauce
Adapted from Gourmet
- 1/4 c. creme de cassis
- 1/8 c. sugar
- about 2 c. blackberries, rinsed
Combine the creme de cassis and sugar, and cook over medium-low heat until the sugar dissolves. The original recipe said that if the alcohol ignites, you should simply cover the pot with a lid and the lack of oxygen will cause the fire to go out. I am awfully glad it didn’t ignite.
Once the sugar is dissolved, pour the liquid over the blackberries in a bowl. Stir well and put in the refrigerator for at least 10 minutes. I found the longer it sat, the better it became. Three days after I made it it was pretty freaking spectacular.
Things like this are single-handedly changing my opinions about fruit.