BLUEBERRY SIMPLE SYRUP
This flavored simple syrup is very versatile and goes with so many things. I especially like to put it on top of French toast, in pancake or waffle batter, and it's very yummy in cornbread or biscuit batter. This can be made in advanced and stored and refrigerated in a glass jar.
Provided by Vanessa Fregoso
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.
- Whisk lemon juice into syrup; serve immediately or cool.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 18.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 17.9 g
MAPLE BLUEBERRY PARFAIT
Provided by Paul Grimes
Categories Milk/Cream Mixer Breakfast Dessert Kid-Friendly Quick & Easy Backyard BBQ Dinner Lunch Blueberry Summer Maple Syrup Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Cook 2 1/4 cups (3/4 pound) blueberries with 1/2 cup maple syrup in a 2-quart heavy saucepan over medium heat, stirring occasionally, until blueberries have burst, 3 to 8 minutes. Cool in an ice bath, stirring occasionally.
- While blueberry mixture cools, beat cream with remaining 1/4 cup maple syrup in a bowl using an electric mixer until it just holds stiff peaks.
- Stir lemon juice and remaining 1 1/4 cups blueberries into cooled blueberry-maple mixture.
- Spoon about 2 tablespoons blueberry mixture into each of 6 glasses and top with half of crumbled cookies and half of whipped cream. Repeat layering of remaining blueberry mixture, crumbled cookies, and whipped cream.
- Serve parfaits immediately.
BLUEBERRIES WITH YOGURT AND MAPLE-BLUEBERRY SYRUP
This recipe can be prepared in 45 minutes or less.
Yield Serves 8
Number Of Ingredients 5
Steps:
- In a small heavy saucepan combine maple syrup, water, and 1 1/2 cups blueberries and simmer mixture, covered, 5 minutes. Pour mixture through a sieve into a bowl, pressing on solids, and stir in lemon juice to taste. Syrup keeps, covered and chilled, 2 days. Reheat syrup or bring to room temperature before serving.
- Serve remaining 6 1/2 cups blueberries topped with yogurt and maple-blueberry syrup.
BLUEBERRY SYRUP
Run through with plump berries, this compote-meets-syrup mix makes any meal feel as leisurely as weekend brunch. A pair of natural sweeteners takes the place of refined sugar: Fresh berries cook down with only lemon juice to concentrate their natural summery sweetness, then earthy maple syrup adds depth. You can use the larger amount of syrup for a pancake pourable blend, or the smaller quantity for a spoonable topping.
Provided by Genevieve Ko
Categories sauces and gravies
Time 15m
Yield About 1 1/4 cups
Number Of Ingredients 3
Steps:
- Combine 1 cup blueberries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until some berries begin to pop, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened, about 5 minutes.
- Stir in 1/3 cup syrup for a compote consistency and 1/2 cup for a thinner sauce. Add the remaining 1 cup blueberries, raise the heat to medium and simmer, stirring occasionally, until slightly thickened and some whole berries remain, about 5 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
- Reheat until warm to spoon over pancakes, waffles, French toast, scones, oatmeal or other hot breakfast treats, or grilled pork, chicken or steak. Serve cold over yogurt, ice cream, sorbet, pudding, custard, cheesecake or ricotta toast.
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