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OxfordPress.com

Berry Best Blues

This is my recipe for the very best blueberries you'll ever put in your mouth.

The recipe was born when I cut short the making a fancy pie. These intense and sweet berries just didn't need crust.

Unlike most blueberry recipes these berries don't actually cook, and they don't collapse.

It's more a matter of a technique than a recipe. It is a little tricky for a moment, but so easy the berries are done in less than 10 minutes - including the time to rinse the berries. They can and should be made ahead of time. Let them sit at room temperature until time for dessert.

I've learned that the fresher and firmer the berries, the better they will be.

Makes 4 servings

3 cups blueberries, rinsed, drained and picked over

6 tablespoons granulated sugar

In a nonreactive saucepan toss the blueberries and sugar. Place over medium low heat, stirring with a wooden spoon to bring berries at bottom of the pan to the top. DO NOT COOK OR THE BERRIES WILL BURST. After about 3 minutes the sugar will be dissolved and the berries will have turned from blue to purple. Juices will just be starting to form and bubble. Remove immediately from the heat and turn the berries into a stainless steel strainer set over a bowl and let drain. Let cool. Reserve the juices separately.

Serve over ice cream, drizzling a little of the juices over the ice cream and topping with the berries.