Here are two simple recipes to enjoy the fruit and why not wash them down with the new special edition tipple, Pimm’s Blackberry & Elderflower.
Adding a hearty dose of hedgerow-chic to this autumn’s proceedings, this cheeky twist on the iconic summer favourite blends the quintessential British flavours of fruity blackberries and fragrant elderflower.
Blackberry Balsamic Drumsticks
6 skin-on chicken drumsticks
1 cup fresh blackberries, rinsed
¼ cup balsamic vinegar
¼ cup demerara sugar
1 ½ tbsp fresh rosemary
2 tbsp butter
2 tbsp whole grain mustard
Salt and pepper to taste
Place blackberries, butter, water, rosemary, sugar and vinegar in a small saucepan. Cook over medium high heat stirring occasionally until slightly reduced. About 10 -15 minutes. Remove from heat and stir in mustard and salt and pepper. Leave marinade to cool.
Place drumsticks in a large zip lock bag. Pour cooled marinade over top and seal. Toss to coat. Place mixture in the fridge and marinate for 24 hours.
When ready to cook, preheat oven to 375°. Arrange drumsticks on a cookie sheet coated in tin foil. Cook for 25 minutes, turning once.
2-2/3 cups all purpose flour
1 tsp salt
1 cup shortening
7-8 tablespoons ice water
4 cups blackberries
1-1/2 cups sugar
1/3 cup flour
1/2 teaspoon cinnamon
Mix flour, salt, and shortening with a pastry cutter. Add water until dough achieves correct consistency. Divide and wrap in plastic and refrigerate for 20-30 minutes. Roll out into pie crusts. Line pie plate with one.
Mix remaining ingredients in a bowl and pour into pie plate. Cover with remaining crust, crimp edges, and cut vent holes with a knife. Dot top with butter and sprinkle with sugar.
Bake at 425 degrees for 40-45 minutes until crust is brown and some filling bubbles through vents. Cover the edges with foil if necessary to prevent over browning.
[credits: Chicken – Susan Keefe; Blackberry Pie – BrooklynTrout]