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Blackberry Coulis A vibrant blackberry sauce that can be drizzled on cheesecake or ice cream or used in cocktails.

2 cups blackberries 1/2 cup sugar 1/2 cup Riesling (If available use a local good quality wine) 1 tablespoon black current liqueur, cassis (optional)

In a small saucepan, make a simple syrup by dissolving the sugar in the Riesling. Bring to a boil and cook for 5 minutes on medium heat to reduce the syrup slightly. Remove from heat and set aside.

Pass the raw berries through a food mill or rub them through a sieve with a rubber spatula until the pulp passes through and only seeds are left behind. Add the simple syrup and the cassis.

Sauce can be frozen or kept in the refrigerator for no more than three or four days.

Fresh Blackberry Pie Makes one 9-inch pie.

6 cups blackberries (about 1/2 flat) 1/2 cup water 2 tablespoons Clear Gel (substitute corn starch for a less satisfactory result) 1 cup sugar 1 prebaked and cooled...See More


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