BLUEBERRY VANILLA SYRUP
A lovely, fresh blueberry syrup with mellow vanilla undertones.
Provided by goodeats
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 1h25m
Yield 24
Number Of Ingredients 7
Steps:
- Combine sugar and cornstarch in a large pot. Pour in water, corn syrup, and lemon juice. Stir in blueberries and vanilla bean. Bring to a boil, reduce heat, and simmer until thickened and infused with vanilla flavor, about 5 minutes. Remove syrup from heat.
- Strain syrup into 3 hot, sterilized half-pint canning jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 36.4 calories, Carbohydrate 9.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.3 mg, Sugar 6.9 g
PLUMS AND PEACHES IN BLUEBERRY VANILLA SYRUP
Steps:
- In a small nonreactive saucepan, combine the blueberries, sugar, wine and water. Scrape the seeds from the vanilla bean pieces into the pan; add the vanilla bean pieces to the pan. Set over medium heat, partially cover and bring to a brisk simmer. Cook, stirring occasionally, until the mixture has reduced and is slightly syrupy, about 7 minutes. Remove from heat. Transfer the syrup to a heat proof bowl and cool to room temperature. Cover and refrigerate until cold, at least 2 hours, or overnight.
- Remove the vanilla bean pieces from the syrup. In a food processor, puree the syrup.
- In a large bowl, stir together the plums, peaches, syrup and lemon juice. The dessert can be served immediately or it can be refrigerated for up to 1 hour.
- Spoon the fruit mixture into dessert bowls, dividing the syrup evenly and using it all. Sprinkle each portion with some of the mint and serve immediately.
BLUEBERRY SAUCE
Steps:
- Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
- Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.
BLUEBERRY SIMPLE SYRUP
This flavored simple syrup is very versatile and goes with so many things. I especially like to put it on top of French toast, in pancake or waffle batter, and it's very yummy in cornbread or biscuit batter. This can be made in advanced and stored and refrigerated in a glass jar.
Provided by Vanessa Fregoso
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.
- Whisk lemon juice into syrup; serve immediately or cool.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 18.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 17.9 g
BLUEBERRY SYRUP
Steps:
- In a small saucepan, combine the sugars, blueberries and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the preserves and maple flavoring. Refrigerate leftovers.
Nutrition Facts : Calories 229 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 59g carbohydrate (57g sugars, Fiber 0 fiber), Protein 0 protein.
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- In a small bowl, whisk together the remaining 2 tablespoons water and cornstarch with a small fork until smooth. Pour into the blueberry mixture and bring to a rolling boil. Reduce the heat and simmer on low heat for 3-4 minutes or until syrup reaches your desired consistency. (If the sauce is too thick, thin with 1 tablespoon of water at a time.)
- If you want a completely smooth syrup, use an immersion blender to blend or carefully transfer to a blender and process until smooth.
- Remove from heat and stir in vanilla extract or lemon juice (but not both). Serve warm over pancakes, French toast, or crepes.
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