Blackberry Soup With Peaches And Berries Cooking Light Recipes

Steps:

• In a heavy saucepan, combine the first eight ingredients. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Remove and discard lime wedge. Strain berry mixture, reserving juice. Press blackberry mixture through a fine meshed sieve; discard seeds. Add pulp to juice. Cover and chill., Set aside 2 tablespoons yogurt for garnish. Combine blackberry mixture and remaining yogurt in a food processor or blender; cover and process until smooth. Ladle into soup bowls. Dollop with reserved yogurt.

Steps:

• Slice the peaches, removing the pits. Place in a bowl and toss lightly with the lemon juice.
• Puree half the blackberries through a sieve to remove the seeds and place in a saucepan. Add the sugar and heat until the sugar has dissolved. Stir in the brandy.
• Mix remaining blackberries with the peaches, pour the sauce over the fruit and toss. Refrigerate until ready to serve. If desired, each serving can be topped with creme fraiche.

Steps:

• Heat the oil in a large saucepan. Add the steak and cook over medium-high heat, browning it on both sides, then remove it and set it aside.
• Turn the heat down to low and add the butter and onions to the pan. Stir frequently, scraping up the meat juices to mix with the onions. Cook for about 10 minutes, until the onions are soft.
• Add the broth and bring to a boil, still stirring frequently. Add the mashed berries and honey and simmer for about 20 minutes. Meanwhile, cut the steak into bite-sized strips. Add the steak to the soup near the very end of cooking and allow to simmer for about 30 seconds or so, stirring constantly, then serve hot.

Steps:

• In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans. Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the crisp with the ice cream.

Steps:

• Heat oven to 375°. Place blackberries in large bowl. Sprinkle with cornstarch; toss until blackberries are coated. Carefully stir in peaches.
• Place fruit in ungreased square baking dish, 8x8x2 inches. Mix remaining ingredients until crumbly; sprinkle over fruit.
• Bake about 30 minutes or until topping is golden brown and fruit is tender.

Steps:

• In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Strain, reserving juice. Press berry mixture through a fine meshed sieve; discard seeds. Add pulp to reserved juice; cover and refrigerate until chilled. , Place berry mixture in a food processor or blender; add yogurt. Cover and process until smooth. Pour into bowls.