Peche de vigne and yellow peach in wild blackberry sauce.
1. Collect wild blackberries.
2. Put blackberries with 1/4 weight of brown sugar in a pot, bring to boil while stirring, cover with mesh cloth and let it cool down, letting vapour escape.
3. Mash up blackberries and bring to boil again and leave to cool down. Repeat at least 3 times to extract maximum flavor and pectin.
4. Use Kitchen-aid or a mesh bag to sieve out the seeds. 
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