Hot Blackberries And Cream Recipes

BLACKBERRIES AND CREAM PIE

Steps:

• Preheat the oven to 350 degrees.
• Place the unbaked pie crust in a 9 inch deep dish pie pan. Pinch the edges to create a scalloped appearance or decorate the edges to your preference.
• Pour the blackberries into the unbaked pie crust.
• In a mixing bowl, whisk together the sugar, flour, and cinnamon with the heavy cream. When this mixture is well combined, pour it over the blackberries, making sure all the blackberries are evenly covered.
• Bake the pie at 350 degrees for about one one hour, covering the edges of the crust with aluminum foil or a pie shield about half way thru the baking time to keep the crust from over-browning. You can tell your pie is done when the edges have slightly puffed and the center slightly wobbles when you move the pie.
• Remove the pie to a wire rack to cool completely. Then refrigerate and allow the pie to chill completely before serving.

ANDY HUSBANDS HOT BLACKBERRIES AND CREAM

Steps:

• Move broiler rack to lowest possible position, at least 6 inches from the top element, and turn on oven broiler.
• In a mixing bowl, combine the sour cream, lime zest, sugar, and cinnamon. Gently fold in the blackberries, and transfer to small gratin dish. Sprinkle brown sugar on top. Broil until the brown sugar melts and darkens, 1 to 3 minutes, rotating the dish halfway through so it browns evenly but doe not burn. Serve hot.

SWEET BLACKBERRY SAUCE

Steps:

• Place blackberries in a small saucepan; mash gently with a fork. Stir sugar, schnapps, and lemon juice into mashed blackberries; cook, stirring constantly, over medium heat until blackberries break down and mixture begins to boil, 5 to 10 minutes. Cool slightly before serving.

BLACKBERRY FOOL

Steps:

• Place the blackberries in a medium bowl and sprinkle with the granulated sugar, then drizzle with the vanilla. Toss lightly to evenly coat. Allow to steep for 10 minutes, then mash the blackberries until they release their juices and form a thick pulp.
• Combine the heavy cream and confectioners' sugar in another medium bowl. Use an electric stand or hand mixer or whisk to whip the cream to medium peaks. (When you lift the beater or whisk, the cream should hold a peak for a moment.)
• Pour the berry mixture over the cream and use a rubber spatula to gently fold until combined. You can leave streaks of the berry mixture or completely incorporate it. Serve immediately or cover and refrigerate for up to 1 day. To serve, scoop into glasses or dishes and top with cookies if desired.