Amanda & Merrill

Blueberry Grappa Sauce

by:
July 16, 2010

Blueberry Grappa Sauce

- Amanda

As a rule, I don't like dessert sauces. But now there's one that I can tolerate. That's only because it's not too sweet, isn't pureed, and it finishes with the sting of grappa. I came up with the recipe because I like to make an almond cake for my husband's family when we're on summer vacation together. But to serve cake, and cake alone, on Long Island in August, when there are so many fresh berries hanging around, feels criminal. Is criminal! So I began making a "sauce" by plumping the blueberries in sugar syrup. Next I added booze -- sometimes rum, sometimes wine, sometimes brandy or grappa. I don't let the blueberries break down -- rather, I warm them through, then fold in fresh blueberries just before serving so I get the gravity of a cooked sauce with the insouciance of bright, unadorned berries. All you need is a cake, ice cream, a dollop of ricotta or Greek yogurt, and the punctuation to a summer feast is complete.

Blueberry Grappa Sauce

Serves 4

  • 1 1/2 cups blueberries
  • 2 tablespoons raw sugar, plus more to taste
  • 3-inch long piece lemon zest
  • 1 tablespoons grappa

In a small saucepan, combine 1 cup blueberries, the sugar, lemon zest, and grappa. Bring to a simmer, stirring gently to dissolve the sugar, about 3 minutes. A purple tinted syrup should form but the blueberries should not break down. Add more sugar to taste -- the sauce shouldn't be sweet, it should taste like heightened blueberries. Fold in the fresh blueberries. You're done!

 

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4 Comments

phyllis July 18, 2010
Delicious over some leftover lemon poundcake that I baked a few days ago. I've done this before but not with grappa. Delicious. I'm with Amanda on fruit toppings--I normally don't like them. Thanks!!!
 
AntoniaJames July 16, 2010
Gorgeous! My blueberries are just, today, ready to pick. And I just "happen" to have some grappa on hand. What perfect timing! Will definitely be trying this over the weekend. Stay tuned. ;o)
 
Amanda H. July 16, 2010
Great! I wonder what you'll serve it with -- let me know.
 
AntoniaJames July 16, 2010
I'll be in the kitchen most of the weekend making preserves and pickles, so I suspect that these will be served over ice cream . . . though I'm seriously thinking about making testkitchenette's Mom's Skinny Cheesecake, which is light, delicious, and not too sweet. I made and served it with strawberries for a dinner party in mid May. I used ginger snaps instead of graham crackers in the crust, to rave reviews. ;o)