Berries are slowly coming back into season. What a great way to use them and surprise your family.
Of course, you can also cook the BBQ’d berries in the oven. Note that either of these recipes is also great with any summer fruit.
This is so easy and SOooo versatile – we use it a lot. It could also be made with peaches, peacharines, nectarines, plums etc with any suitable liqueur.
|oodles of mixed berries such as blackberries, mulberries, strawberries, red currants, etc||kirsch|
Hull the strawberries and chop all berries into small pieces. Reserve the juice. Place berries and juice into a container and add a small amount of Kirsch. The amount of kirsch depends on the amount of berries. You need just enough to flavour the berries without overwhelming them. Leave the berry mixture to sit in the fridge for a couple of hours – more juice will form.
Serve the coulis as is, or blend it before serving to make a uniform coulis. Serve the coulis around baverois, small puddings, Crème Brûlée, crème caramel, or whatever.
Leftover Berry and Kirsch coulis? No problem.
|Berry and Kirsch coulis, unblended||sugar|
Place the berries with a little sugar in a BBQ-friendly container. Place on the BBQ, and allow to bubble away until you are ready to eat. Watch that it does not dry out. Serve with cream or icecream. YUM.
- Baked Strawberries and here
- BBQ’d Caramelised Bananas
- Blueberry Shrikhand
- Butter Glazed Apples
- Rizogalo – Greek Rice Pudding
- Yoghurt and Rose petals