Best Peaches And Blackberries In Brandied Blackberry Sauce Recipes

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SWEET BLACKBERRY AND BRANDY SAUCE



Sweet Blackberry and Brandy Sauce image

This is a really easy sauce to serve over ice cream, cheesecake, or perhaps even pancakes. Serve it warm over vanilla ice cream or chill it, and serve over plain cheesecake.

Provided by Wilemon

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 25m

Yield 12

Number Of Ingredients 5

4 cups fresh blackberries
1 cup sugar
1 tablespoon brandy
2 tablespoons cornstarch
¼ cup water

Steps:

  • Place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. Slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. Dissolve the cornstarch in the water, and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Nutrition Facts : Calories 93.9 calories, Carbohydrate 22.5 g, Fat 0.2 g, Fiber 2.4 g, Protein 0.7 g, Sodium 0.8 mg, Sugar 18.9 g

PEACH AND BLACKBERRY COBBLER



Peach and Blackberry Cobbler image

A delicious recipe filled with sweet and juicy peaches and blackberries. It's perfect for any occasion; once you make this you will be asked for it again and again.

Provided by bakerchic12321

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

4 cups peeled and sliced fresh peaches
1 cup fresh blackberries
¼ cup white sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice
½ cup butter, melted
1 ¼ cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
  • Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
  • Bake in the preheated oven until cobbler is golden brown, about 45 minutes.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 36 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5.1 g, Sodium 243.1 mg, Sugar 25 g

BROILED PEACHES WITH BLACKBERRY SAUCE



Broiled Peaches with Blackberry Sauce image

A light and elegant dessert that's as pretty as it is tasty!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 8

Number Of Ingredients 8

4 cups frozen blackberries
1 teaspoon lime juice
2 tablespoons honey
16 canned peach halves or 8 medium fresh peaches, cut in half and pitted
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons peach liqueur or 2 teaspoons lime juice
Additional blackberries, if desired

Steps:

  • Place blackberries, lime juice and honey in blender. Cover and blend on medium speed about 45 seconds, stopping blender occasionally to scrape sides, until smooth. Strain sauce. Cover and refrigerate until serving.
  • Set oven control to broil. Place peach halves, cut sides up, on large piece of heavy-duty alumium foil. Sprinkle with brown sugar, cinnamon and liqueur. Fold foil over peaches and seal.
  • Broil foil packet with top about 4 inches from heat about 15 minutes or until peaches are heated through. Serve hot with blackberry sauce. Garnish with additional blackberries.

Nutrition Facts : Calories 125, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 6 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg

STEAKS, SAUTEED ONIONS WITH A BLACKBERRY BRANDY SAUCE



Steaks, Sauteed Onions With a Blackberry Brandy Sauce image

This is a simple quick sauce to drizzle over steaks. It is impressive and really unique. I love to pair some of the same flavors by making a salad with fresh blackberries, bleu cheese, candied walnuts and a creamy maple/brandy dressing, my simple mashed parsnips and cauliflower for a different side dish and pumpernickle or rye rolls. I have served this over skirt steak and over fillet mignon as well. It is just a great sauce for a nice change.

Provided by SarasotaCook

Categories     < 60 Mins

Time 40m

Yield 4 Steak, 4-6 serving(s)

Number Of Ingredients 15

4 steaks (you can use a cut such as a skirt steak, but I prefer individual steaks, Delmonico, Fillet Mignon, o)
salt
pepper
olive oil to saute the steak
2 large onions, cut in half and thin sliced
1 tablespoon butter
salt
pepper
1/2 teaspoon fresh thyme
3/4 cup seedless blackberry jam
1/2 cup white wine
2 tablespoons brandy (if you don't to buy a whole bottle, buy those little nips, what I call airplane bottles or hotel bot)
1 garlic clove, minced
1/2 teaspoon Dijon mustard
2 tablespoons butter

Steps:

  • Steaks -- I like to saute mine in a cast iron pan, but any large heavy saute pan will work for this. If you decide to go with a skirt steak they will not have to be finished in the oven, but if you use a thicker cut of meat, you will need a oven proof pan to finish the cooking in the oven.
  • Heat the pan to medium high heat and add the olive oil. Season the steak well on both sides with salt and pepper and bring to room temperature. Sear the steak on one side for 4-5 minutes until nice and brown (the time will depend of how thick the steak is) and then flip. I like to finish in a 425 degree oven for about 5-8 minutes until it reaches your desired internal temperature. NOTE: These times are based on on 1 1/2" thick strip or fillet. Remove the steak once done and transfer to a plate and cover with foil to let rest.
  • Onions -- As the steak finishes in the oven, cook the onions in a separate small sauce pan. Heat to medium high and then add the butter and onions. Season with salt and pepper and saute 5-8 minutes until the onions are lightly golden brown and tender. Finish by adding the thyme. Just reduce to low while the steaks finish and you make the sauce.
  • Sauce -- After the steak is done and resting, return the pan to the stove on medium heat. Add in the garlic and cook just a minute, then add the white wine to deglaze the pan. Scrape up the drippings as well. Cook just a couple of minutes so it reduces slightly. It doesn't take long. Then remove the pan off the heat as you stir in the brandy and then return it. NEVER pour a flammable liquid like brandy directly over the heat. Return to medium heat and bring to a boil. Then remove from the heat and add in the mustard, butter and blackberry jam. Just whisk everything together. The heat of the pan and wine will warm up everything perfectly.
  • Serve -- Plate the steak and top with a few of the onions. Then drizzle a little of the sauce on the top. If you go with a skirt steak or something similar you can slice up the steak on a batter and serve it the same way with the onions and sauce.
  • As I said I love a green salad with blackberries, blue cheese and candied walnuts to bring all the flavors together and my parsnips and cauliflower puree for a nice twist to mashed potatoes. Make the potatoes (aka cauliflower) and the walnuts all ahead, so it is just matter of a quick reheat and the steak. A gorgeous dinner for friends one night.

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