Fresh blueberries are reduced to a delicious syrup lightly flavored with vanilla. Great for waffles and pancakes or try it as a topping for cakes and ice cream.
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
- 1-1/2 pounds blueberries, lightly rinsed
- 3 cups sugar
- 1 vanilla bean, split lengthwise
- 3/4 cup water
- 1 Tablespoon fresh lemon juice
Preparation:
Combine the blueberries and sugar in a large heavy saucepan. Toss gently with a rubber spatula to mix, then stick the vanilla bean into the center. Let stand for 1 hour.Add the water and lemon juice to the blueberry mixture and bring to a boil over high heat, stirring occasionally. Reduce the heat slightly and simmer, skimming off any foam that rises to the surface, until the mixture starts to thicken, about 15 minutes.
Remove from the heat and strain through a fine sieve. Cool to room temperature and refrigerate, tightly covered, until ready to use.
Yield: about 2 cups
Author's Note:
Because the amount of sugar added to the blueberries acts as a natural preservative, the syrup will keep, covered and refrigerated, for up to 2 months. It makes a super-special topping for waffles, pancakes, and French toast, as well as for ice cream sundaes.
Recipe Source: Sheila Lukin's U.S.A. Cookbook (Workman Publishing)
Reprinted with permission.
