| Yield | |
|---|---|
| Prep time | 15 minutes |
| Recipe Types | Sauces & Toppings |
I use this recipe all the time! It looks pretty with powered sugar on top of it and all around it.
| 3 | c | blackberrys |
| 1⁄4 | c | light corn syrup |
| 1⁄4 | c | white sugar |
| 1 | t | vanilla extract |
| 1 | tbsp | lemon zest (finely shredded) |
| 1 | T | lemon juice |
| 12 | oz | sour cream |
Place the first four ingredients in a large heavy sauce pan and cook over medium until bubbly. Stir every two minutes, rotating the bottom berries to the top. If Blackberries are out of season, frozen is fine and don't need to be defrosted.
While the sauce is heating, whip the sour cream and lemon zest/juice together until thick. The thicker the better. That way when you place a dollop on the blackberry sauce, it stays put, rather then sliding off 
The sauce is a great dress up for stuffed french toast (or pancakes, but I don't like it as much as the juice gets absorbed and turns the pancakes purple) Sprinkle powdered sugar on the edges of the plate, place your french toast in the middle, ladel a spoon full of sauce on top, powder again, and then scoop a tablespoon of the lemon sour cream on top of the sauce. Arrange your meat on the sides and Volia!
This sounds yummy - but I have never heard of serving sour cream like this? Well, In Germany they serve sour cream as part of the savory portion of a meal. But, I have never seen it as a desert. It sounds like it would be really pretty to serve, too.
just what I was looking for - we have some blackberries in the freezer that I want to use up!