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–+ servings

Blackberries Jubilee for Two

A bright, luscious summer dessert featuring warm Texas blackberries in a buttery brown-sugar sauce with fruit liqueur, lemon and rum, served over vanilla ice cream. A little flambé magic makes an ordinary evening feel like a celebration.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2
Course: Dessert
Cuisine: American
Ingredients Instructions Notes

Ingredients
  

Blackberries Jubilee
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 2 cups fresh blackberries (about 1 pint)
  • 1 pinch freshly grated nutmeg
  • 1 pinch sea salt
  • 1 tsp vanilla extract
  • 1½ tbsp fresh lemon juice (about ½ lemon)
  • 2 tbsp blackberry liqueur such as crème de cassis or Chambord
  • 2 tbsp rum
To Serve
  • 4 small scoops vanilla ice cream
  • 1 tbsp chopped toasted pecans or walnuts

Instructions
 

  1. Add the 2 tbsp butter and 2 tbsp brown sugar to a medium skillet set over medium heat. Cook, stirring, until the butter melts and combines with the brown sugar to form a thick, glossy slurry, about 2 minutes.
  2. Add the 2 cups fresh blackberries, 1 pinch freshly grated nutmeg, 1 pinch sea salt, 1 tsp vanilla extract, 1½ tbsp fresh lemon juice, and 2 tbsp blackberry liqueur. Cook, stirring gently, for another 2 minutes, until the berries soften slightly and release some of their juices. The sauce should turn a deep, beautiful red and begin to thicken.
  3. Pour the 2 tbsp rum into a metal spoon or small heatproof ladle. Nestle the spoon into the skillet without submerging it, allowing the rum to warm slightly above the berries and sauce. Using a long lighter or fire stick, carefully ignite the rum. (This is easier with a partner.)
  4. Flambé the blackberries by carefully pour the flaming rum over the blackberry sauce and stir gently until the fire goes out.
  5. To serve, scoop the 4 small scoops vanilla ice cream into shallow bowls. Spoon the warm blackberries and sauce around the ice cream, sprinkle with the 1 tbsp chopped toasted pecans or walnuts, and serve immediately.

Notes

  • Fruit liqueur: Blackberry liqueur keeps the flavor focused and fruit-forward, crème de cassis adds a deeper blackcurrant note, and Chambord contributes a softer raspberry flavor.
  • Lemon juice: The tartness is important because it makes the blackberry flavor really pop. Add a little more if your berries are especially sweet.
  • Spice variations: Cinnamon, cardamom or allspice can replace the nutmeg for a different flavor profile.
  • Garnishes: Toasted pecans feel especially right with Texas blackberries, but walnuts are delicious, too. Fresh mint makes a pretty alternative.
  • Serving ideas: Shallow bowls, coupe glasses or small rimmed dessert plates let the ruby sauce pool around the ice cream. Use 2–3 small scoops per person, depending on appetite.
  • For a crowd: This makes a wonderful dinner-party dessert. Scale the ingredients for your guests, but prepare the flambé in manageable batches rather than igniting large amounts of alcohol at once.
    Flambé safety: Never pour alcohol directly from a bottle into a hot skillet, and never carry or pour burning alcohol. Keep a fitted lid nearby to smother flames if necessary.
  • Without flambéing: Add the rum with the fruit liqueur and simmer for an additional 1–2 minutes. The dessert will still be delicious, although some alcohol may remain.

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