Ahhh, blueberries. Depending on where you live, fresh blueberries may be arriving at peak season right about now. Traditional seasons run from May to October and peak in July. But even if you're not in a blueberry-producing state, the very best prices on these beautiful little orbs are right now.
Blueberries are easy to eat at just about every meal. Our husbands can't eat their morning cereal or oatmeal without a handful sprinkled over the top. We adore them on lunchtime salads and dinner side salads. And dessert. The possibilities are endless.
Today's recipe celebrates the fresh-from-the-bush flavors of the blueberry without a lot of fuss. Use this traditional fruit sauce (officially called a coulis) over pound cake or ice cream or both. Don't miss this opportunity to grab the berries while their flavor and value are at a peak.
QUICK BLUEBERRY COULIS
Start to finish: 12 minutes
8 ounces fresh blueberries
¼ cup water
¼ cup sugar
1/8 teaspoon salt
Heat the blueberries, water, sugar and salt in a 2-quart saucepan over medium-high heat. Stir until the sugar dissolves, about 3 to 5 minutes. Remove from the heat.
Transfer to a blender and process until mostly smooth. Press through a wire-mesh sieve to remove large pieces of blueberry and seeds. Serve at once or cover and refrigerate for up to 3 days. (Refrigerated coulis will not be as smooth as freshly made, but it is equally delicious.)
Makes about 1 cup.
Approximate values per tablespoon: 20 calories (2 percent from fat), trace fat (0 g saturated), 0 mg cholesterol, trace protein, 5 g carbohydrates, trace dietary fiber, 18 mg sodium.
Beverly Mills and Alicia Ross are co-authors of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap.Fast.Good!" (Workman, 2006). Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com. © United Feature Syndicate Inc.