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Triscuit Berry Cornucopia ‪‎by Jesse Bluma

Triscuit Berry Cornucopia
Jesse Bluma at Pointe Viven. All rights reserved.

Mixed Berries and Triscuit Recipe 

 Triscuits topped with a layer of homemade raspberry jam with balsamic vinegar, macerated blueberries, diced red Anjou pear, green apple, grapefruit, and sage to garnish.  So good you have to have more.


1 box Triscuits (whole wheat wafer crackers)
2 cups organic raspberries
8 ounces organic blueberries
1 Tablespoon raspberry balsamic vinegar
2 organic lemons
2 organic red Anjou pears
2 organic Granny Smith apples
2 organic lemons
1 organic grapefruit
Fresh, organic sage
1 cup, plus 2 Tablespoons extra fine white sugar


Wash an dry the fruit and berries, set aside.

Combine the raspberries and 1 cup extra fine white sugar in a saucepan.
Let stand for 30 minutes to macerate.
Then on high heat bring the saucepan with the macerated raspberries to a boil.
Use a spoon to skim off any foam from boiling mixture.
When the boiling raspberries have small bubbles spoon out small samples onto a plate and to test for the desired thick consistency.
Then turn turn off the heat.
Zest in 1 Tablespoon of lemon into the raspberry jam.
Next, add 1/2 teaspoon of lemon juice to the jam.
Then stir in 1 Tablespoon raspberry balsamic vinegar.

Place the blueberries into a colander over a bowl.
Sprinkle the blueberries with 2 Tablespoon fine white sugar, then stir.
Let stand for 30 minutes to macerate.

Juice the remaining lemons into a large bowl.

Dice the red Anjou pears, Granny Smith apples, and grapefruit into the same size pieces.
Making sure to leave out the seeds and pith.
Place the diced pears, apples, and grapefruit into the bowl of lemon juice to prevent browning.


Spread a thin layer of raspberry jam on to each Triscuit.
Top each cracker with a macerated blueberry.
Strain the pear, apple, grapefruit mixture to remove the excess lemon juice.
Spoon a small amount of the pear, apple, grapefruit mixture on to each Triscuit.
Garnish each cracker with a snip of sage.

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