This is the first year the berries have backed up in my fridge, the first year we haven't been able to just eat them all. And we do eat them! Off the bush, over yogurt, with cream, in brownie sundaes... and in this sauce. The recipe comes from Deborah Madison, one of my mom's favorite cookbook authors. It combines beautifully with a brown sugar cream cake, from the same book.
Source: Seasonal Fruit Desserts by Deborah Madison
1 T unsalted butter
3 c mixed berries or a single variety
3 T maple sugar or organic light brown sugar (I used regular brown sugar)
2 teas orange-flower water, Kirsch, or Grand Marnier (I used vanilla extract)
Melt the butter in a skillet or saucepan over medium heat. Add the berries, sprinkle on the sugar, and cook until the berries have released their juices and softened, after about 2 1/2 minutes. Toss them as they're cooking to distribute the sugar. Remove them from the heat and add any of the flavor additions, starting with 2 teas and then adding more to taste. As they sit, the juices will emerge more fully and intensify. Serve warm or at room temperature.
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Warm Berry Sauce
Source: Seasonal Fruit Desserts by Deborah Madison
1 T unsalted butter
3 c mixed berries or a single variety
3 T maple sugar or organic light brown sugar (I used regular brown sugar)
2 teas orange-flower water, Kirsch, or Grand Marnier (I used vanilla extract)
Melt the butter in a skillet or saucepan over medium heat. Add the berries, sprinkle on the sugar, and cook until the berries have released their juices and softened, after about 2 1/2 minutes. Toss them as they're cooking to distribute the sugar. Remove them from the heat and add any of the flavor additions, starting with 2 teas and then adding more to taste. As they sit, the juices will emerge more fully and intensify. Serve warm or at room temperature.
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