Tuesday, June 16, 2009

Blueberries au Citron

1 lemon
1/4 c. maple syrup
1 pint (12 oz.) blueberries, preferably small wild ones

1. Using a vegetable peeler, remove 4 pees from the lemon and set them aside. Cut the lemon in half, and press it to obtain the juice (about 2 tbsp).

2. Mix the lemon juice and maple syrup in a bowl large enough to hold the blueberries.

3. Rinse the blueberries well in cool water, removing and discarding any damaged berries or foreign matter. Drain the berries well, and add them to the syrup mixture, along with the lemon peel. Mix well and refrigerate for at least 1 hour before serving.

I made this recipe once before, when I first got this book. I'm embarrassed to admit, it was kind of awful, in large part because I think I used Mrs. Butterworth instead of real maple syrup. Gag. Thankfully, I now know better.

Cheats & Changes:
I zested the entire lemon with my handy microplane grater rather than shave a few slices with a vegetable peeler, as stated in the recipe. I think you get more lemon flavor, plus it looks nicer than having these large, inedible hunks of peel.

The Verdict:
T & I both really loved this. In fact, we snarfed it down so quickly (and straight out of the serving bowl, no less) that I forgot to take pictures before it was all gone. Oops. Just picture fresh blueberries, in a light syrupy glaze. And pretend that the picture is perfectly lit and in-focus.

The lemon juice and maple syrup was a surprisingly nice combo - very light and sweet and refreshing. I think it'd actually be a nice glaze for other fruits as well. I will definitely be making this again, in fact probably tonight since I have about a pound of blueberries still.

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