Posted by Lucy Baker, July 28, 2008 at 1:15 PM
More than 35 years ago Joyce Carol, a friend of cookbook author Patty Pinner's mother, entered this Black and Blue Pie in a local baking contest, where it was chosen as first runner-up. According to Joyce Carol, it would have won first place if the judge's favorite niece wasn't also a contestant.
Of course I wasn't there, but it’s hard to believe anything could top this simple, summery combination of blueberries and blackberries, lightly spiced with cloves, nutmeg, and vanilla. This is the kind of pie to enjoy for dessert, warm and straight from the oven, and then again, the next morning for breakfast.
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Posted by Leah Greenstein, June 9, 2008 at 4:00 PM
- serves four -
Adapted from The Perfect Scoop by David Lebovitz.
Ingredients
4 cups blackberries
1 cup water
2/3 cup sugar
2 tablespoon rosewater
2 teaspoon fresh lemon juice
3 tablespoon candied ginger, finely chopped
4 ripe peaches, halved
2 tablespoon olive oil
Procedure
1. Puree rinsed blackberries with water, rosewater, and sugar until smooth.
2. Pour blackberry puree through a fine sieve to remove seeds.
3. Stir lemon juice into blackberry puree and then chill mixture down to 45°F.
4. Pour sorbet batter into your ice cream maker, adding ginger pieces just before it's done churning. Using a rubber spatula, scrape the sorbet into an airtight container and freeze 4-6 hours.
5. When sorbet is ready, fire up your grill and brush peach halves with olive oil. Place peaches on grill cut side down and cook until warmed through, about 4 minutes.
6. Plate sorbet and peaches together and enjoy.
