Sunday, November 8, 2009

Perfect Topping :: Stewed Berries w/Creme de Cassis






Sorry for the lack of posts this week, I've been feeling a bit under the weather. :-(  But I'm feeling much better and am back to the kitchen... and computer! :-)  

It's been so chilly here in NYC that I've been craving anything warm.  Even warm fruit!  Stewed fruits are delicious, it brings out all of the fruits sweetness.  You can stew berries or pit fruit with your favorite spices or liquors and use as a topping for anything from oatmeal to ice cream or cakes.  It's the perfect Fall treat!  And the perfect use for any frozen fruits you might have leftover from the summer... or fresh ripe berries.  

I used frozen strawberries and blueberries, and fresh blackberries; and spiced it with cinnamon, lemon and Creme de Cassis.  Creme de Cassis is a French blackcurrant liquor which is used to make the delicious and beautifully colored Kir Royale champagne cocktail.  It's perfect to have around for the holidays (look for a Creme de Cassis 'de Dijon'). 

These berries are perfectly sweet and tart, with a delicate syrup.  A.'s been topping vanilla ice cream with every night.  :-)  Yum!

Enjoy!

STEWED BERRIES with CREME de CASSIS
1 cup Blackberries (divided into 2)
1 cup Strawberries (divided into 2)
1/2 cup Blueberries
2 tablespoon Honey
1 Cinnamon Stick
1/3 cup water
Juice of half a lemon
2 teaspoons Creme de Cassis

In a heave saucepan over medium heat add half the blackberries and strawberries, the blueberries, honey, cinnamon stick, lemon juice and peel, and water and bring to a boil.  Lower heat, and continue to cook uncovered while stirring occasionally for 10 minutes.

The liquid will become a syrup.  Taste the syrup fro sweetness and add more honey or lemon juice to taste.  Add the Creme de Cassis and let it come to a boil again.

Remove from heat and add the remaining berries.  Enjoy warm over ice cream or cake, or store in the fridge and keep for a week.

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