The Italians use olive oil in sweet things as well as savory, and this particular sauce is a total keeper – so sophisticated and so simple, and SO pretty.
I could have picked out those last few raspberry stems, but nah.[/caption]
I was doing a book signing recently at an Editors’ Showcase in New York City, and next to me Chefs Sean Gallagher and culinary star Fabio Viviani were doing a demo, featuring a polenta cake drizzled with blueberry sauce spiked with olive oil. When they asked me if I wanted to take a pint of it home, I — no fool — shoved it right into my bag.
A few nights later I had made a big dinner for friends, and then, as often happens, just didn’t get around to making dessert. I had bought a ton of raspberries though, since nothing says “I love you even though I didn’t bake” like a big bowl of raspberries. And then out came the blueberry sauce. Gorgeous, right?
Now that the sauce is gone, unless Sean and Fabio are going to wander into my apartment, it’s up to me to figure out how to recreate it. Here’s my shot, and I think they would be proud. A little whipped cream or creme fraiche would not hurt.
There will probably be leftover sauce which would be great served with cheese, pound cake, or drizzled over pancakes or a french toast casserole.
Raspberries with Olive Oil Blueberry Sauce
- 2 cups blueberries washed
- ½ cup sugar
- ¼ cup extra virgin olive oil
- Finely grated zest and strained juice of one lemon
- 3 to 4 cups raspberries washed
- In a medium saucepan, combine the blueberries, sugar, and olive oil. Bring to a simmer over medium heat, and cook for about 5 minutes until the berries start to burst. Remove from the heat and stir in the lemon zest and juice. Cool to room temperature.
- Heap the raspberries in a serving bowl and serve with the sauce on the side.
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