Recipes
May 18, 2009

Go wild for blueberries!

By: Julia Armstrong

Go wild for blueberries! Author: Style At Home

Recipes
May 18, 2009

Go wild for blueberries!

By: Julia Armstrong

Sweeten summer entertaining with delicious wild blueberries, in season throughout August. Not only will you be serving up great taste but also tremendous health benefits. Fresh or frozen, the little berries have been elevated to the antioxidant A-list for their ability to help protect against disease and age-related health risks. These recipes are just two berry-licious reasons to enjoy them even more. For more entertaining ideas, visit wildblueberries.com.

Wild Blueberry Pear Crumble


INGREDIENTS
2 Anjou pears, peeled and cored
3 3/4 cups frozen wild blueberries
3 tbsp granulated sugar

Crumble
2/3 cup all-purpose flour
1/4 cup walnut halves, finely chopped
3 tbsp granulated sugar
3 tbsp butter, melted

3/4 cup whipping cream
2 envelopes (8 g each) vanilla sugar
1 tbsp cinnamon

PREPARATION
1
Dice pears and place in bowl. Add wild blueberries and sugar and stir to combine. Divide mixture among four 2-cup heatproof ramekins.
2 In bowl, combine flour, walnuts and sugar. Drizzle butter over top and stir until coarse crumbs form. Sprinkle evenly over top of fruit mixture.
3 Bake in 400°F oven for about 20 minutes or until fruit is bubbly and top is golden. Let cool slightly.
4 Meanwhile, whip cream, vanilla sugar and cinnamon until firm peaks.  Serve with Pear Crumble.

Makes 4 servings.

Recipe and photographs courtesy of Wild Blueberry Association of North America, wildblueberries.com 

Wild Blueberry Daiquiri

INGREDIENTS

1/2 cup frozen wild blueberries
4 oz white rum, optional
3 tbsp granulated sugar
10 oz soda water, very cold
2 limes, juiced
3 oz coconut cream, warmed to soften
1 egg white
Fine table salt

PREPARATION
To prepare cocktail glasses, dip rims in egg white, then in fine table salt. Set aside. Place wild blueberries in blender with rum (if using), sugar, soda water, half of the coconut cream and the lime juice. Pour into prepared cocktail glasses. Finish with swirl of remaining coconut cream.

Makes 4 cocktails.

Did you know?
Nova Scotia is the second largest producer of wild blueberries in the world. Maine is number one.

Recipe and photographs courtesy of Wild Blueberry Association of North America, wildblueberries.com

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Go wild for blueberries!