Blackberries with Rum and Crème Fraiche
I don't think there is a more elegant Sunday morning treat than a bowl of plump, deep purple blackberries kissed with a little sugar and a splash of rum, and topped with homemade crème fraiche. It also makes a fine summer dessert.
1 cup heavy whipping cream
2 tablespoons buttermilk
Rum (dark or light)
Crème fraiche is a French concoction that is kind of in between whipped cream and sour cream. It's completely easy, but you have to make it 24 hours ahead of time.
In a glass bowl, combine whipping cream and buttermilk, cover and let stand at room temperature for 24 hours. It will turn nice and thick. Stir well. Store in refrigerator up to 10 days.
Wash blackberries (or other berries), place in bowl and sprinkle lightly with sugar. Drizzle with just a kiss of rum (you don't want to dominate the taste of the berries). Let stand 10 minutes.
To serve: Mound blackberries in a pretty individual dish (make sure it's pretty). Top with crème fraiche.
Notes: Blackberries are the largest of the wild berries. When you buy them, make sure they don't have the hulls attached because that means they were picked too soon and will be tart. Store in refrigerator and use as quickly as possible.