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Autumn fruit: blackberries
Plump ripe blackberries are highlights of the season's fruitfulness. Try Terry Farris' recipes for mouth-watering puddings
As the shadows grow longer and the morning air turns crisp, autumn drifts in, and with it comes a rich harvest of fruit and berries. In the countryside, branches of fruit trees hang heavy, laden with plums, pears and apples and roadsides and hedges boast tumbling, thorny bushes full of wild blackberries. Supermarket and greengrocers' shelves are full of these wonderful fruits, so take advantage of the seasonal harvest and tuck into the luscious taste of autumn.
- General cooking tips
- Blackberry and Apple Oat Crumble
- Blackberry Yoghurt Ice Cream
- Blackberry Souffle Puddings
General tips when cooking with blackberries
Whether wild or cultivated, this native bramble can be found everywhere this time of year, from city gardens to hillsides and hedgerows. They are delicious eaten freshly picked or baked in crumbles, suet puddings, compotes and pies, especially when teamed with their traditional partner, apples. Blackberries are best following a wet summer, which makes them plump and juicy, so this year should be a bumper crop.
If you have an abundant harvest, you can freeze and use them throughout the year. Lay them on a plastic tray in a single layer, not touching, and when frozen place in plastic bags, enabling you to take out as many as you need. Use them fresh on custard tarts or with other berries on top of a cheesecake. Their rich, dark colour contrasts beautifully with strawberries and raspberries. Melt some redcurrant jelly and use as a glaze for an added professional touch. They make wonderful ice creams, purees and coulis that can be served as accompaniments with other desserts. Or try making blackberry vinegar instead of the traditional raspberry. Blackberries have a special affinity with game birds, also in season this time of year, or with duck, guinea fowl or chicken.
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