16 August 2009

Ok, not the greatest picture (should have left off the whipped cream), but you get the idea. I picked up some fresh blackberries at the farmer's market in Middleville on Friday. I thought a sauce for ice cream would be the perfect use for them. This is an amended recipe of one I found on Recipezaar.

Blackberry Peach Dessert Sauce

½ cup sugar
⅓ cup water
1 cup fresh blackberries
4 fresh peaches, peeled and diced (about 2 cups)
2 tbsp lemon juice

To make a simple syrup, bring sugar and water to a boil in a small saucepan, stirring constantly until the sugar is dissolved. In a blender container, combine the simple syrup, blackberries, peaches, and lemon juice. Puree until smooth. Chill thoroughly.

Serve over ice cream, cheesecake, angel food cake, pancakes, waffles, or anything else you can think of. Blend with ice cream and milk for a delicious peachberry milkshake.

Makes 2-3 cups.

The original called for blackberries and raspberries, but I didn't have any raspberries. I was going to do double the blackberries but I didn't have enough. So I threw in some peaches. I think if I were to make it with peaches again, I would cut back on the amount of sugar in the simple syrup. The peaches were really sweet and the sweetness kind of drowned out the tartness of the blackberries. Maybe I will go ahead and make the whole amount of simple syrup and add it to the blender container a little bit at a time, tasting it for sweetness in between.

The perfect summertime treat!

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