Out-of-season treat for all blackberry fanciers

Press, 11 October 1982, Page 16

Out-of-season treat for all blackberry fanciers

COOKING with

Celia Timms

Blackberries used to be seasonal, and available for just a short time. But with deep freezing they can be preserved and used the year round. Here are some suggestions. . 'Blackberry and apple jam Perhaps because less blackberries are needed when combined with apple, 1 prefer this jam to that made from only the berries. In this recipe, the blackberries are cooked and strained before combining with the apple, thus making it seedless — a big advantage. You need:

Blackberries Apples Sugar NOTE: You need a quarter of the weight of blackberries used, in apples — 41bs blackberries to one pound apples. Method: After washing, simmer blackberries with just enough water to prevent them burning, until they form a pulp. Strain through muslin or a plastic strainer. Chop apples small but roughly, including skins and cores and boil to a pulp in very little water. Strain through a colander. Mix both fruits and to each pint of mixed puree, add 350 g of sugar stirring until sugar is thoroughly dissolved. Boil until the jam sets when tested. Blackberry custard meringue A vqry simple pudding and

delicious if egg custard can be eaten and enjoyed. You need for four: Blackberries 2 eggs I 1!! cups milk 1 level dessertspoon cornflour Sugar to taste Additional 4 tablespoons sugar Method: Place enough blackberries in a deep ovenproof dish. to half fill dish when cooked, remembering to allow for shrinkage in cooking. Sprinkle thickly with sugar then pour over enough water to form about half an inch of liquid in bottom of dish. Cook in a slow oven, covered, until the fruit are tender and a thick syrup has formed. Leave to cool. Beat egg-yolks with cornflour and sugar to taste and add heated milk. Stir well and pour over cooled blackberries and syrup. Return to ' a moderate oven until custard is set. Beat eggwhites with additional sugar until stiff meringue is formed. Pile on top of custard topping and return to

oven until meringue is sei and lightly coloured. Blackberry Streusel Kuchen Another easily prepared dessert which could be compared with a coffee cake —' with blackberries. It has a sponge base, blackberry centre and a Streusel topping; it should be eaten warm, not hot, with cream. To make an 8 to 9 inch Kuchen you need: I*2 cups flour 2*2 teaspoons baking powder *2 teaspoon salt 1 egg l 4 cup milk 4 tablespoons melted butter ‘/i: cup sugar ( 2'2 cups blackberries Topping: Additional ‘s cup flour 1-2 cup sugar % teaspoon cinnamon 4 tablespoons softened butter Method: Sift the flour with baking powder and salt twice. Beat egg well and add milk, melted butter and sugar and beat again until sugar is dissolved. Combine with dry ingredients, blending well. Pour batter into a greased and floured cake tin. Cover with blackberries. Combine additional flour with sugar and cinnamon. Add softened butter and rub through until mixture resembles crumbs. Spread over fruit evenly. Bake at 190 C for 40 to 45 minutes.

Blackberry tart or pie Of all desserts using blackberries, the blackberry pie could be the most generally liked. This variation is perhaps a little "glamorised" and is a chiffon type but without gelatine. It is served well chilled. You need, for an 8 to 9 inch pie: A baked pie shell, pastry or crumb 4 cups blackberries 3 4 cup sugar ’2 cup water 2 tablespoons cornflour 1 tablespoon butter 1 tablespoon Cointreau or Orange Liqueur *4 cup slivered, toasted almonds 1 cup cream Additional 2 tablespoons sugar 1-4 teaspoon almond essence Method: Combine one cup of ’ blackberries with the sugar and water in pan and bring slowly to boil. Cook until the berries are soft and pulpy. Rub all through sieve or puree in blender. Return puree to pan, add cornflour mixed with a little cold water, and cook until thickened; stir in butter and Liqueur; cool. Add almonds and gently stir in the remaining 3 cups of uncooked blackberries. Pour into the cooked pie shell and refrigerate for several hours. Beat cream with sugar until stiff, add almond essence and top the pie with this just before serving.