For people who love all kinds of berries, blueberries represent the ultimate in both taste and texture.
They ripen to a purple-blue in the intense summer’s heat and sunshine, to a perfect balance of sweetness and acidity.
There are two types – wild and cultivated.
The former are small, and more acidic with a thick skin. They store well for up to two to three weeks.
Cultivated blueberries are fragile and considerably larger with thin skins. They are less acid, sweeter than their wilder counterparts, and store less well.
They can be used in cookies, cakes and muffins, buns, chocolate roll ups, or simply on their own enriched with a little blueberry liqueur or kirsch eau-de-vie.
Blueberries are the top of the berry heap, deliciously promoting wellness due to a huge wallop of anthocyans, the pigment that renders the skin blue, and which is also found in red grapes.
Here is a recipe you can try
Seared peaches with blueberries
Yield: 6 portions
½ cup granulated sugar
3 tbsp all-purpose flour 3 egg yolks
1 ¾ cups cold whole milk (3.25 BF)
¼ cup coarsely chopped fresh lavender leaves
½ tsp pure vanilla extract
6 large canned peach halves
2 cups fresh blueberries
Stir sugar with four in a medium-sized saucepan. Whisk yolks into milk; stir well into sugar mixture with a wooden spoon. Add lavender leaves. Cook over medium heat for 12 to 15 minutes, stirring frequently and then constantly towards end of cooking time, until sauce thickens and coats the back of an spoon. Remove from heat; stir in vanilla. Strain into a metal bowl: discard lavender. Place a piece of plastic wrap directly onto surface; refrigerate immediately for up to two days.
Slice peach halves, and place a few on the bottom of a dessert glass. Sprinkle with blueberries and lace with crème anglaise (recipe above).
Garnish with fresh lavender sprigs, if available, or use edible flower petals or rose petals.