John Ash

Blueberries and Cream

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
From the Earth to the Table
From the Earth to the Table

By John Ash

Published 1995

  • About

The cream part of this recipe is my grandmothers. I’ve seen variations of it referred to as Russian or French cream—to me, it’s Grandmas cream. I love to serve this with Almond-Orange Biscotti.

Ingredients

  • 2 pints fresh blueberries
  • ¼ cup sugar
  • 1 teaspoon

Method

In a small saucepan, combine 1 pint of the blueberries, the sugar, lemon zest, cinnamon stick, and wine and simmer over medium heat, uncovered, for 5 minutes or until the mixture is syrupy. Remove from the heat and cool. Stir in the remaining blueberries and mint. Remove and discard the cinnamon stick. Store, covered, in the refrigerator for up to 5 days.

To make the French cream: In a