Ginger Brandy Blackberry Compote Over Vanilla Cake with Blackberry Whipped Cream


1 pint fresh blackberries

1/3 C + ¼ C white sugar divided

2 T good brandy

1 t fresh grated gingerroot

2 T water

1 T cornstarch

Slices of favorite cake or pound cake

1 C heavy whipped cream

1 t vanilla


  • Place washed blackberries, 1/3 C white sugar, brandy, gingerroot, and water in a medium saucepan. Bring to a boil, stirring and moving ingredients around until blended, about 1 – 2 minutes. Now lower heat so it simmers with bubbles for about 5 minutes. Remove and stir in cornstarch to slightly thicken. Remove and place in bowl to cool.
  • Whip cream to a soft peak stage. Add ¼ C white sugar and vanilla and resume whipping until stiff peaks form. Now add in about 3 T of the blackberry compote liquid. Whip that in just until blended. Don’t want the cream to turn to butter!
  • To serve arrange a slice of cake on a plate, top with serving of compote and a generous blob of yummy, purply whipped cream. Garnish with mint leaves. Serve!

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