Peaches and Blackberries in Brandied Blackberry Sauce

By Florence Fabricant

Updated Oct. 11, 2023

Total Time
35 minutes
Prep Time
30 minutes
Cook Time
5 minutes
Rating
(0)
Notes
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Sometimes the idea is not to be original or creative in the kitchen, but merely to be expedient and to satisfy. The fresh produce of summer makes this easier. Here, peaches and blackberries – the freshest to be found – soak in an easy, no-cook brandy sauce until you’re ready to eat them. Top with creme fraiche, or not. Either way, the “black honey of summer,” as Mary Oliver wrote, is yours.

Featured in: FOOD; TWO LUNCHES FEATURING FRESH PRODUCE

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Ingredients

Yield:6 servings
  • 4large ripe peaches
  • 1tablespoon lemon juice
  • 1pint fresh blackberries
  • 2tablespoons sugar
  • ¼cup blackberry brandy or 3 tablespoons brandy or cognac
  • Creme fraiche (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

110 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 16 grams sugars; 2 grams protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Slice the peaches, removing the pits. Place in a bowl and toss lightly with the lemon juice.

  2. Step 2

    Puree half the blackberries through a sieve to remove the seeds and place in a saucepan. Add the sugar and heat until the sugar has dissolved. Stir in the brandy.

  3. Step 3

    Mix remaining blackberries with the peaches, pour the sauce over the fruit and toss. Refrigerate until ready to serve. If desired, each serving can be topped with creme fraiche.

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