Broiled Blackberries From the Bijouxs Garden

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There’s a new e-book from Bijouxs: Little Jewels from the Kitchen and it’s a tribute to the little jewels of the garden. Bijouxs Little Jewel Collection is a series of digital cookbooks from Lynn Gray sharing her favorite little recipe “jewels”. If you’re familiar with her website, Bijouxs, then you’ll recognize that whiff of casual elegance woven around the artful pleasure of simplicity. This volume, From The Garden, places her artist’s eye and cook’s palate on garden-to-table cuisine. The results aren’t just delicious they’re pure Bijouxs.

Bijouxs: Little Jewels from the GardenBroiled Blackberries

Lynn asked me to choose something from her e-book to share with you. I’ve chosen Broiled Blackberries because I think they illustrate how the simplicity of great seasonal produce can combine with just the right recipe to allow you to get inside a favorite cook’s head. In other words, I’ll say it again, Broiled Blackberries are pure Bijouxs

In the introduction to this recipe, Lynn makes the comparison between Broiled Blackberries with Yogurt and the classic French dessert crème brûlée. The candied sugar crunch certainly lends itself to that analogy. But the midnight colored fruit next to sweet-tart, vanilla-scented yogurt puts me in the mind set of another favorite dessert, the Fruit Fool. It’s all fruit and froth – with plenty of the seasonal simplicity that runs through every recipe in Bijouxs: From the Garden.  GREGHimalayan BlackberryBroiled Blackberries from the Bijouxs Garden

Broiled Blackberries with Yogurt

Print This Recipe Total time Yield 4-6Source Lynn GrayPublished
Broiled Blackberries with Yogurt

Ingredients

  • 4 cup blackberries
  • 4 cup plain Greek yogurt
  • 2 teaspoon vanilla extract
  • ½ cup demerara sugar

Directions

Preheat oven to a broil. Divide blackberries evenly among 4 small gratin dishes. In a medium bowl mix yogurt and vanilla; spoon over berries. Sprinkle with demerara sugar.

Broil 1-3 minutes or until sugar caramelizes (watch very carefully). Cover and refrigerate several hours or overnight.

I was sent a copy of this e-book Bijouxs: From the Garden so that I might bring a recipe to this blog. All opinions are my own.

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