I went to North Carolina last weekend, and it was just lovely. I had a chat with one of the icons of Chapel Hill cooking. She was like ninety years old, and I was the first Francesca she had ever met. It was epic.
I also saw a peacock, stood in a cornfield, drank honey mead, and petted a horse on the side of the road. And there were hummingbirds and a bald eagle. Oh, and a fawn jumped in front of our car.
This might seem totally hum drum and ordinary to some of you, but I live in NYC, and my exposure to wildlife tends to be limited to squirrels, pigeons, and subway rats.
I came across this dessert on some menu somewhere along the trip, but I can’t remember where. I was probably too stuffed with fried green tomatoes and hush puppies to be able to give any proper thought to sundaes.
But I’m glad I’d made a mental note, because when I got home, I had a few scraps of leftover honey cornbread in my refrigerator, and smothering them in ice cream and berry sauce seemed like a perfectly good a way to use them up.
This recipe makes enough berry sauce for two servings. You can spoon the leftovers over yogurt, or make a second sundae for someone special. Or just eat two sundaes. Nobody’s looking.
- 1 pint of blackberries
- 1/4 cup of sugar (or more, depending on the sweetness of your berries)
- 1/4 cup of water
- 1/4 cup of cornbread (a crumbled up muffin would work too)
- 2 scoops of vanilla ice cream
Make the Blackberry Sauce (makes about 1/4 cup of sauce):
Cook the blackberries in a small pot with the water and sugar for about twenty to thirty minutes over medium heat.
Stir frequently so that the berries do not stick to the bottom of the pot. You’ll know the sauce is down when most of the liquid has cooked down and the berry sauce is thick enough to coat the back of a spoon. Set aside to cool.
Assemble the Sundae (makes one sundae):
Crumble the cornbread into a bowl. Top with two scoops of vanilla ice cream and about half of the blackberry sauce. Eat immediately.