Food Geek Friday: Blackberry Bourbon Sauce
The other week at farmers market, I spotted the last pint of blackberries. I couldn't leave them all alone like that so I bought them. Yes...I didn't want the berries to be alone like that. I once impulse purchased a sausage stuffed quail in the meat case at Central Market because it was alone. I gave it a very good home.
In my belly.
I looked as many different recipes, but just picked, fresh blackberries called for pure simplicity. Berries, sugar and booze.
And so it was.
- Blackberries - I had just under a pint.
- 1/4 cup brown sugar
- 1/4 cup bourbon
- Combine ingredients and blend until smooth. Push through a fine mesh strainer to remove the seeds and enjoy!
This sauce is so fresh and bright and can be used in a multitude of ways. I had it most often on a brownie, over ice cream or over both as a sundae.
It's the perfect foil to the richness. It would also work well on angel food cake. You could try it for brunch over your carb of choice - pancakes, waffles or French toast. It would also be a great stir-in for yogurt - especially Greek yogurt.
What would you pour it on?