Dessert Blueberries in Armagnac Syrup

Title:
Dessert Blueberries in Armagnac Syrup

Yield:
3 Pints

Categories:
Canning,
Desserts,
Fruits,
Sauces




Ingredients:





     2 pt Baskets ripe blueberries*


     6    To 9 tb. Armagnac**


          -- or to taste


     3 c  ;Water


 2 1/4 c  Sugar






 *About 6 cups, either wild or cultivated.


 


 **Cognac can be substituted for the Armagnac.


 


 Sort blueberries, discarding any that are damaged or overripe, then rinse


 and drain them.  Roll them on a terry towel to remove as much moisture as


 possible.


 


 Divide berries among 3 hot, clean pint canning jars, shaking them down as


 you go so they are lightly packed; leave 1/2" of headspace. Pour 2 to 3 tb.


 of Armagnac, according to taste, into each jar.


 


 Boil the water and sugar together in a large saucepan, uncovered, for 3


 minutes.  Fill the jars with the syrup, leaving 1/2" of headspace. Remove


 any bubbles, adding more syrup if necessary. Seal jars according to


 manufacturer's directions; process for 15 minutes in a boiling-water bath.


 Cool, label and store the jars.


 


 Keeps for at least a year in a cool pantry.


 


 Witty writes: "Blueberries in brandied syrup can launch several dessert


 possibilities.  Add spoonfuls of berries and syrup to fresh autumn fruit -


 diced apples or pears, or both and sliced blue plums - for an instant


 compote; ladle berries and syrup over ice cream, or angel cake, or a


 vanilla-flavored rice pudding or blanc mange; fill meringue shells with the


 berries and top them with whipped cream; or layer the fruit and syrup with


 lightly whipped fresh ricotta in parfait glasses."


 


 From _Fancy Pantry_ by Helen Witty.  New York: Workman Publishing Company,


 Inc., 1986.  ISBN 0-89480-037-X. Pg. 222. Electronic format by Cathy


 Harned.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini