Maine is the single largest producer of Lowbush Blueberries in the world, and that alone is reason enough to visit the state. Prime blueberry season, August through September, also happens to coincide exactly with the perfect time for a road trip to Maine. It is dry and cool and sunny, while the rest of the East Coast is humid, hot, and insufferable. I highly recommend a drive along the coast with many stop-offs at the roadside farm stands filled with blueberries. It’s the perfect way to end a long, sticky summer. I buy them by the bagful, and September becomes a month of blueberry muffins, blueberry waffles, and blueberry parfaits.
Choose four clear, wide-mouthed glasses for serving. Put the vanilla wafers in a food processor and pulse them into coarse crumbs.
In a small saucepan, combine 1¼ cups of the blueberries and the
In the bowl of a standing mixer fitted with the whisk attachment, whip the cream on medium speed for 1 minute. Sprinkle the confectioners’ sugar over the cream, turn the mixer to high, and beat until soft peaks form.
Add ¾ cup of the fresh blueberries and the orange juice to the room-temperature blueberry syrup and stir until combined.
Sprinkle about a tablespoon of the crumbled vanilla wafers to cover the bottom of each glass, top with a heaping tablespoonful of the blueberry mixture, then top that with a dollop of whipped cream. Continue to layer until you fill the glasses or until you run out of ingredients. Garnish with the remaining ½ cup blueberries and finish each parfait with a sprinkle of orange zest. Serve immediately.
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