One benefit the salmonberry has over more popular and cultivated berries is its ability to be stuffed. Because of its dry exterior and the strong flesh around the seeds, these berries can handle a little poking around. The honey and the elderflower introduce the tongue to a subtle but complex sweetness. The slight sourness of the salmonberry is barely tasted as the sweet cognac cream returns with the layers of sugars initially desired.
Try to use a light honey, like wildflower or clover. The knotweed honey I used–the only one I had on hand–was a bit too dark in taste and color.
IN ADDITION: After you strain the elderflowers, put them in a pot with a bit of water, bring to a boil, simmer for about 10 minutes, then take off the heat and let them sit. Strain and serve warm with the salmonberries.
- 12 salmonberries
- 2 Tbsp. mascarpone
- 2 tsp. cognac
- 1 tsp. sugar
- 4 tsp. honey (I used knotweed honey, a dark variety that’s not as sweet as clover; feel free to use whichever honey you desire)
- 4 tsp. water
- 1/4 cup fresh elderflowers
Whisk together the mascarpone, cognac and sugar in a small bowl. With the end of a fork or a chopstick, carefully stuff the salmonberries with the mix. Choose berries that are dry, firm and can take a little fondling. Set on a plate and chill in the fridge.
In a small pot, mix the honey, water and elderflowers. Bring to a boil, then reduce the heat. Simmer for 5 minutes. Remove from heat and let sit for 10 minutes. Strain out the flowers and let the syrup cool to just above tepid.
Remove the berries from the fridge. Turn the berries topside up so that their stuffed bottoms are hidden. Drizzle the syrup over them. Serve immediately.
For a closer look at the salmonberry, see my post: Salmonberries & Pacific Northwest Cuisine