- 1/4 cup sugar
- 2 Tbsp. water
- 1 cup blackberries fresh or frozen
- 1 cup BAM! Blackberrry Vinegar
- 1/4 vanilla bean
- 1/2 cup red wine
Carmelize 1/4 cup of sugar with 2 Tbsp. water until golden brown.
Add 1 cup of blackberries, fresh or frozen and cook for one minute.
Add one cup of BAM! Blackberry Vinegar, 1/4 vanilla bean, 1/2 cup red wine.
Reduce by 3/4 and finish to taste with 1/2 lemon juice.
Serve with pan seared Dover Scallops alongside a fresh organic salad tossed with hazelnut vinaigrette or drizzle over ripened goat cheese.
Chef Frank Pabst
Executive Chef Blue Water Cafe & Raw Bar