Blackberry and Honey Coulis

Recipe By: Calphalon Team  -  Originally Published: 3/11/2011

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Expressly created for Chef Peter Max Rubin's Sweet Cornmeal Cake.  Top with a scoop of Chef Peter Max Rubin's Chevre Ice Cream and drizzle the coulis around.  For a real treat, top with diced/sliced figs and a sprig of mint…YUM!

  • Servings: Yield 1 cup
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Intermediate
  • Course: Dessert

Ingredients

1/4 c. honey

12 oz. blackberries

2 tsp. fresh lemon juice

Directions

In a 4-qt. sauce pan with slide nonstick over medium high heat, add the honey. 

Let the honey boil for 2 minutes, then add the berries.  Turn heat to medium-low. 

Cook the berries until they are completely broken down, about 15 minutes. 

Add the lemon juice.  Strain out the seeds. 

Slice Sweet Cornmeal Cake (goes with so much more!) into 1/2-in. pieces.  Top with a scoop of Chevre Ice Cream and drizzle the coulis around.  Top with diced/sliced figs and a sprig of mint.