Blackberry Nirvana With Vanilla Cognac

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READY IN: 40mins
Recipe by Chef Larry Edwards

How-to pictures available at www.examiner.com/food-and-drink-in-reno

Ingredients Nutrition

Directions

  1. Pre-heat oven to 375 degrees.
  2. In a small bowl whisk together the flour, baking powder and salt. Set the bowl aside.
  3. In a medium bowl beat together 1/2 cup butter and the white sugar until well combined. Beat in the eggs until smooth. Stir in the vanilla cognac.
  4. Into the cognac mixture, stir in the dry ingredients to make a batter.
  5. In a large saute pan or skillet, melt the remaining butter over medium heat. Stir in the brown sugar and cook until the brown sugar dissolves and begins to simmer (bubble).
  6. Add the blackberries, stir to coat, and cook 2 minutes.
  7. Remove the pan from the heat. Spoon the batter over the blackberries.
  8. Place in the oven and bake 30 minutes.
  9. Remove from the oven and let cool in the pan 10 minutes.
  10. Being very careful, invert the pan (turn it over) onto a serving platter bigger than the pan (yes, you want the bottom to be the top). Let cool slightly before slicing and serving.

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