Marinated Berries with Brown Butter Griddled Corn Bread
This is one of our favorite desserts all year long as high-quality fresh berries are available through the seasons now. The recipe couldn’t be simpler and the kids love helping make it too. Step outside of the Pumpkin and Apple Pie box with this super fresh finish to a big dinner.
Ingredients
- Strawberries: 16 oz, sliced thin
- Raspberries: 1 pint
- Blackberries: 1 pint cut in half lengthwise
- Blueberries: 1 pint
- Sugar: 2 Tbsp
- Balsamic vinegar: 2 Tbsp (optional, or substitute orange/lemon juice)
- Fresh mint: 2 Tbsp, finely chopped
- Fresh basil 2 Tbsp, finley chopped
- Corn bread: Cut to 3x3 inch squares 1 inch thick
- Unsalted butter: 2 Tbsp
- Whipped cream
- Balsamic syrup/glaze for drizzle garnish
Preparation:
- Slice all fruit and chop the herbs.
- Add to mixing bowl and add the sugar and balsamic vinegar one hour before serving.
- In large sauté pan melt butter on low heat, add the corn bread and slowly cook til golden brown on both sides. Let the butter brown lightly.
- Place cornbread in a bowl, top with a full cup or more of the berries on top and garnish with a dollop of handmade whipped Cream or rosette from canned whipped cream. If you make homemade, add some powdered sugar and vanilla extract to taste.
- Drizzle the balsamic glaze on and around the berries and bowl. Garnish with fresh mint sprig.
- This will serve 4-6 people and leftovers can be refrigerated for a day before they will get mushy.