Sugared Berries With Caraway Cream
PREP TIME
15 minutes
COOK TIME
5 minutes
SERVES
2
Ingredients
1 tablespoon
caraway seeds
1 tablespoon
plus 2 teaspoons granulated sugar, divided
Kosher salt
1/2 cup
heavy cream
12 ounces
berries (see Author Notes)
Ingredients
- Toast the caraway seeds in a small skillet over medium to medium-low heat for 3 to 5 minutes, swirling every so often, until they’re very fragrant. Transfer to a coffee/spice grinder, along with 2 teaspoons of sugar and a small pinch of salt. Blitz until the caraway and sugar are very finely ground, almost like cocoa powder. Stir this into the heavy cream and stick in the fridge. At this point, you can move right to the berries, or let the infused cream chill for up to 1 day.
- Prep the berries as needed, depending on the type (see the Author Notes). Combine with the remaining 1 tablespoon of sugar and another teeny pinch of salt. Let macerate for at least 10 minutes, until the fruit is very syrupy.
- Once the fruit is ready, strain the caraway cream using a fine-mesh sieve—pressing on the solids to squeeze out all that flavor—then discard the solids. (You can skip this step if you want, but the cream won’t be as smooth.)
- To serve, divide the berries and their syrup between two bowls or plate-bowls. Pour the caraway cream around the berries and dig in.
