In a medium saucepan over medium heat, add blackberries, sugar and water. Use a fork or potato masher to mash the blackberries. Bring to a boil, then reduce heat to medium-low and simmer for 9 minutes.
Add in the basil leaves, stir, and allow to simmer for 1 minute. Remove from heat and allow to cool for 5 minutes.
After 5 minutes, remove the basil leaves from the blackberry compote and discard the leaves. Transfer the blackberry compote to a bowl, cover, and refrigerate until cooled completely, about 2 hours.
Add cream cheese, sweetened condensed milk, sugar, salt and vanilla bean paste to a medium mixing bowl. Beat with an electric mixer until smooth and creamy. Add the cooled blackberry compote, swirling into the cream cheese dip with a butter knife or wooden skewer. Serve immediately with cookies and fruit.
In a medium saucepan over medium heat, add blackberries, sugar and water. Use a fork or potato masher to mash the blackberries. Bring to a boil, then reduce heat to medium-low and simmer for 9 minutes.
Add in the basil leaves, stir, and allow to simmer for 1 minute. Remove from heat and allow to cool for 5 minutes.
After 5 minutes, remove the basil leaves from the blackberry compote and discard the leaves. Transfer the blackberry compote to a bowl, cover, and refrigerate until cooled completely, about 2 hours.
Add cream cheese, sweetened condensed milk, sugar, salt and vanilla bean paste to a medium mixing bowl. Beat with an electric mixer until smooth and creamy. Add the cooled blackberry compote, swirling into the cream cheese dip with a butter knife or wooden skewer. Serve immediately with cookies and fruit.
Madagascar Bourbon Pure Vanilla Bean Paste
