Prep 5 mins
Cook 3 mins
oh it sounds good. Be a great recipe for breakfast as well as dessert! He describes it better than I could: "With fruit that good, you don't need to fuss, so my mother would merely combine seasoned sour cream with the berries under a brown sugar topping and pop it under the broiler. You can follow her lead, but only when the blackberries are perfect. Otherwise, substitute wild Maine blueberries and crème fraîche." from chef2chef
- 1 cup sour cream, at room temperature
- 1 finely grated lime, zest of
- 1 tablespoon granulated sugar
- 1⁄2 teaspoon ground cinnamon
- 1 pint fresh blackberries, washed and well drained
- 1⁄2 cup brown sugar
- 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.
Wow, this was incredible. I used low fat sour cream and even a little less sugar, and still delicious! I actually put is as the topping on German pancakes for breakfast and it was to die for! The German pancakes are very easy, in case you want to try it. In a blender, blend six eggs, 1 cup milk, and 1 cup flour. While doing so pre-heat oven to 425 and put a 9x13 pan in with a few tablespoons butter to melt the butter on the bottom of the pan. Pull out the pan when the butter's melted, pour in the blended mixture, and bake it for about 12 minutes until it poofs up and gets browned on the edges. YUMM!! Definitely making that again.
This was fabulous. I used fresh blackberries picked from our yard, and it was really good. I made it for breakfast (instead of dessert). Thanks, MarraMamba. Made for 2014 Culinary Quest (Pacific Northwest).
I used low-fat sour cream & subbed blueberries. I served over a warm biscuit, delicious!