2 pt baskets ripe blueberries*
6 to 9 tb. armagnac** - or to taste
3 cup ; water
2 1/4 cup 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.
Serves: 3
Recipe Categories: Canning; Dessert; Fruit; Sauce
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