Thursday, March 31, 2011

Roasted Blackberrry Sauce

This is a delicious and versatile sauce which uses fresh blackberries.  In this recipe the sauce is the filling for a puff pancake.  The sauce can also be poured over ice cream, frozen yogurt, pancakes, or waffles.  Use it for the filling in dessert  crepes or spread it over french toast.  MMM delicious!








                              Puff Pancake with Roasted Blackberry Sauce


For the Roasted Blackberry Sauce:
Ingredients:

2 tablespoons butter
2 cups fresh blackberries
1-tablespoon balsamic vinegar
2 tablespoons sugar
1-teaspoon cornstarch

For the Puff Pancake:
Ingredients:

2 tablespoons butter
2 eggs
½ cup milk
½ cup all-purpose flour
2 tablespoons sugar
¼ teaspoon ground cinnamon
Dash of Salt
Dash of nutmeg
¼ teaspoon grated lemon zest

For the Sauce:
Directions:

Preheat the oven to 400 degrees

1. Place butter in an 8x8-baking dish and put it in the oven for about 4 minutes or until butter is melted.  Remove the pan from the oven and set aside.
2. In a mixing bowl put the berries, balsamic vinegar, sugar and cornstarch.  Stir gently until combined well.
3. Let berries sit at room temperature for 25 minutes.
4.Place berries in the prepared baking dish and roast in the lower part of the oven for 25 minutes. 
5. Remove from the oven and let the sauce cool.

For the Puff Pancake:
Directions:

Preheat the oven to 425 degrees.

1. Place the butter in a 9-inch deep dish pie pan and put it in the oven for about 3-4 minutes or until the better is melted.  Remove the pie pan from the oven.  Set aside.
2.In a small mixing bowl, beat the eggs and milk together. 
3. In another small mixing bowl, whisk together the flour, sugar, cinnamon, salt nutmeg, and lemon zest.
4.Pour the egg mixture over the flour mixture and whisk until the mixture is smooth.
5. Pour the pancake batter into the prepared pan.
6.Bake for 18 minutes or until the pancake is a golden brown.
7. Remove the pancake from the oven pour the Blackberry Sauce in the middle and serve.

Make 4 servings






















            

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