Cinnamon Roll French Toast with Blackberry Sabayon & Fresh Summer Berries

Plump and juicy, sweet and sometimes tart, oh how we love these jewels of summer. ‘Tis the season of picking and preserving berries of all sorts; a time for dry packing, sugar packing, syrup packing and into the deep freeze for later. A time to taste in the warm sun straight off the bush as you stockpile for the darker days of winter. Friends, you just can’t make it through a North Carolina summer without a taste of warm, fresh blackberry cobbler or a crunchy crisp topped with homemade ice cream (and we sure are thankful for that). We also love ours paired with chevre on garden greens, in a savory reduction over fish or muddled into a cold cocktail. Today we are keeping it classic with a little twist, as we pair our blackberries from Roy Allen with homemade bread from my dad drizzled with a sweet yet tart blackberry sabayon to make this dish complete.

– From the TowniesWS test kitchen by Chef Harrison Littell

Other seasonal recipe ideas:

Grilled Fontina & Blackberry Basil Smash Sandwiches from HowSweetEats.com

Buttermilk Panna Cotta with Blackberries & Vanilla Sabayon from Epicurious.com

Blackberry Mojito from Cupcakes & Cashmere

Summer Berry Mint Upside Down Cake by Mary Haglund, owner of Mary’s Of Course | via Michael Hastings of The Winston-Salem Journal