Berry Compote

IMG_8309After getting all the remaining Transparent apples converted into pies, I started picking some of the abundant blackberries. Lainie, our 4-year-old Bernese Mountain Dog, grazes the lower 3 feet of the bushes, carefully pulling off the ones about to drop. She holds her lips back just a bit, and delicately holds the berry in her front teeth before pulling it off, by instinct or just clever? Anyhow, she makes for good company. I’m sure she doesn’t get as many thorns poking her shins and forearms like I do. Within several minutes of enjoying a late summer breeze while picking, I had enough to make the berry compote for an upcoming dessert, where they’ll be served with Glazed Polenta & Almond Cake.

This compote is best made with fresh berries, but no one will turn their noses up at it if you serve it mid-winter made from berries frozen the summer before.   Blueberries, raspberries, blackberries, & Logan berries all work well in the recipe, whether they’re used solely or mixed with some of the other berries. Continue reading

Raspberry Coulis

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Coulis is basically a fresh fruit sauce with no seeds.  It should be somewhat tart, and hold its shape well enough for a consistent garnish or decoration.  This recipe works well with mango, kiwi, blueberries and strawberries, as well as raspberries.  I even use thawed raspberries very successfully.  Raspberries and chocolate are so wonderful together.  A small amount drizzled on anything chocolate always makes it that much more delightful.  Although a plated dessert is met with joy by most, there’s a real simplicity about serving a simple chocolate cake passed with a small bowl of whipped cream and a pitcher of raspberry coulis.  Continue reading