- *About 6 cups, either wild or cultivated
- **Cognac can be substituted for the Armagnac
- Sort blueberries, discarding any that are damaged or overripe, then rinse and drain them
- Roll them on a terry towel to remove as much moisture as possible
- Divide berries among 3 hot, clean pint canning jars, shaking them down as you go so they are lightly packed; leave 1/2" of headspace
- Pour 2 to 3 tb
- of Armagnac, according to taste, into each jar
- Boil the water and sugar together in a large saucepan, uncovered, for 3 minutes
- Fill the jars with the syrup, leaving 1/2" of headspace
- Remove any bubbles, adding more syrup if necessary
- Seal jars according to manufacturers directions; process for 15 minutes in a boiling-water bath
- Cool, label and store the jars
- Keeps for at least a year in a cool pantry
- Witty writes: "Blueberries in brandied syrup can launch several dessert possibilities
- Add spoonfuls of berries and syrup to fresh autumn fruit - diced apples or pears, or both and sliced blue plums - for an instant compote; ladle berries and syrup over ice cream, or angel cake, or a vanilla-flavored rice pudding or blanc mange; fill meringue shells with the berries and top them with whipped cream; or layer the fruit and syrup with lightly whipped fresh ricotta in parfait glasses." From _Fancy Pantry_ by Helen Witty
- New York: Workman Publishing Company, Inc., 1986
- ISBN 0-89480-037-X
- Pg
- 222
- Electronic format by Cathy Harned
-
Yields 3 Pints
|
