Peachy the Magazine January / February 2014 | Page 32

A Moroccan Feast
MINTED BLACKBERRIES
WITH LEMON CREAM

2 tablespoons water
2 tablespoons sugar
1⁄ 2

pint picked-over blackberries

1 1⁄ 2 teaspoons chopped
fresh mint leaves
1⁄ 2

cup well-chilled heavy cream

1 teaspoon finely grated
fresh lemon zest
In a very small saucepan simmer water
and 1 tablespoon sugar until sugar is
dissolved, about 1 minute. In a small
bowl toss with blackberries and mint.
Chill blackberry mixture, covered, 15
minutes, or until cold. Divide blackberries between 2 Martini glasses.
In a chilled bowl with an electric mixer
beat cream with remaining tablespoon
sugar until it just holds stiff peaks.
Fold in zest.
Top blackberries with lemon cream.

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PEACHY