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Blackberry Cobbler with Honeysuckle Crème Anglaise by Frank Stitt.
One of the South’s most wonderful seasons is early summer, when rich sweet honeysuckle perfumes the damp evening air. Chef Frank Stitt takes advantage of the beautiful honeysuckle essence on both the filling for these tarts, and the crème anglaise he serves with them. If you don’t have honeysuckle, don’t despair: the tart and crème anglaise will still be wonderful.