2 pounds blackberries (8 cups)
1 cup Calvados
2 cups heavy cream
1/2 cup sugar
- Spread 4 cups of the blackberries in a shallow glass dish. Add the Calvados and stir gently to coat the berries. Cover and refrigerate overnight, stirring a few times.
- The next day, in a food processor, combine the remaining 4 cups of blackberries with 1 tablespoon of the macerating liquid and pulse until coarsely pureed. Scrape the puree into a large bowl.
- In another large bowl, whip the cream until soft peaks form. Gradually add the sugar and whip until firm. Scrape the whipped cream over the pureed blackberries and fold to blend. Using a slotted spoon, scoop the macerated blackberries into 8 tall glasses. Top with the blackberry whipped cream and serve.