roasted blackberries on a vanilla pod bow with vanilla seed ice cream
and fresh violets for Gale
what you need:
3 cups firm blackberries
4 fresh vanilla pods (and/or 4 wooden skewers)
1 pint quality, real vanilla ice cream (or Greek yogurt)
organic fresh violets (as needed)
kitchen string (as needed)
- Add Vanilla Seeds To Ice Cream. Using a sharp knife, carefully split a fresh vanilla pod up the middle stopping ½ of an inch from the other end. Carefully open the pod halves and use the knife to scrape out the vanilla seeds into the ice cream. Repeat the process for the remaining pods. Fold the seeds into the ice cream (do not overmix). Return the ice cream to the freezer until service.
- Make Bows. Skewer about 4-5 blackberries on one half of the split vanilla pod, leaving at least 1 inch space on each end of the pod. Place the skewered blackberries on a baking sheet lined with parchment paper. Use kitchen twine to close the vanilla pod by tying the two halves together. Trim the excess string. Shape the pod so that the half with the blackberries is straight and the other half is curved. Repeat the process for the remaining three. If this is too much for your patience, place the blackberries on a wooden skewer (the same length as your pod) and tie the bean to the skewer (or tie a long piece of string to the skewer at both ends). Place the extra blackberries on the baking sheet (although if you did not use them for the bows, place them in an ovenproof bowl with the extra blackberries.
- Roast. Place the blackberries in an oven preheated to 375 degrees Fahrenheit. Roast the berries for about 5-8 minutes (until slightly browned and are smaller by one-third). Let berries cool slightly.
- Serve. Place a scoop of roasted blackberries in a bowl. Top with a generous scoop of the vanilla ice cream. Garnish with the blackberry bow (handle it carefully, the blackberries will be soft).
- Garnish. Add organic violets in a pretty way.