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Brook's Blueberry
Syrup
Brook
is a French countryside siren, a very articulate woman whose cooking
modus operandi operates with sublime yet effortless grace. She came
to us during blueberry season with this amazing syrup, which we serve
with our Cinnamon-Orange French Toast.
Ingredients
1
Cup water
1 tablespoon cornstarch
one-half cup sugar (or more to taste)
6 cups blueberries, fresh or frozen, washed and drained
Combine
first 3 ingredients in saucepan and stir until sugar and cornstarch
are dissolved, then add blueberries and cook on low heat for half
hour, stirring occasionally, then cool and refrigerate (good for up
to 1 week refrigerated).
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