Tuesday, July 3, 2012
My new Bon Appetit came in the mail today and it was chock full of delicious things I really want to make but that I will most likely never actually get around to cooking. There was a segment on no bake desserts that really caught my eye because I have been invited to lots of bbqs in the next month and I usually bring dessert but since I now live in the sixth ring of hell, the thought of baking just kind of makes me want to curl up in a ball in the corner and suck my thumb. Understandably, I am more into making fancy cocktails than baking cakes and other sweet confections but I can't serve a Pimm's Cup to a bunch of four year old kids now can I?
A recipe for cheesecake with ginger-lime candied raspberries caught my eye although I chose to not make the cheesecake this time around but the berries are perfect. They didn't require the oven to be turned on and spent only a minute on the stove and they would be incredibly versatile. These babies are just as delicious on a bowl of french vanilla ice cream or some maple sweetened greek yogurt as they are over cheesecake so as long as I got the berries made, I could totally flake out and buy something to go with them at the last minute, which is exactly what I did. PC cheesecakes were on sale and since I know that lots of my chef/caterer friends use them on a regular basis and just add their own sauces, I serve them guilt free to my guests.
As luck would have it, there was not a raspberry to be found but there were some beautiful blackberries at my little produce stand. The recipe called for a 6oz container of berries but I used two and I would certainly not use less because the berry to sugar ratio was perfect this way.
Minty Ginger Blackberries
12 oz of blackberries
1/3 cup sugar
1 tbls grated fresh ginger
1 tbls chopped fresh mint
juice from a lime
more fresh mint to garnish
put the berries, the sugar, ginger, lime juice and 1 tbls mint in a pot. Bring to a simmer and then remove from the heat. Let it sit and cool in the pot and then pour it into a glass bowl, cover with plastic wrap and put it in the fridge for at least an hour and up to one day.
I drizzled it over some cheesecake but next time I am going to just pour it over vanilla ice cream. I can't imagine anything that wouldn't be improved by these babies.