I have to confess that blueberries are not my favorite fruit. I like them, but I don't long for them, as I do for other berries. And I've never liked them as the main attraction in pie or cobbler, preferring them as a compliment to other fruits instead. I adore them mixed with sliced strawberries in a big bowl and then served with yogurt and a sprinkling of granola for crunch... there's something about that combination of the sweet strawberries and the tangy yogurt that brings out the best in the blueberries.
So when I had a pint of CSA blue berries to use up last week (and lord, I got another pint on Saturday!) I was a bit torn about what to do with them. Strawberry season is over, so my beloved mix of berries was not an option. And blueberry jam or pie or cobbler was out because I just don't like all that concentrated blueberry flavor, and it was too hot to consider baking.
Thank heavens for Google. Honestly, I don't know anymore how I've ever managed without it. In my search for quick no-cook blueberry recipes I found one for a parfait that suggested using a microwave to heat the blueberries with a few tablespoons of preserves and then layering the cooled berry mixture with ice cream. This solved all of my problems as it meant I could introduce that strawberry flavor I like so much, and it meant I could keep my kitchen cool. We had no ice cream, so I used the cream, sour cream and sherry mixture in the Rhubarb Parfaits I posted about last month.
Success! The strawberry jam and the slightly tangy cream mixture worked perfectly with the blueberries.
But tell me, what do I do with the latest batch?
This goes out to Susan, of Food Blogga, who is hosting this month's Sugar High Friday, an event originally created by Jennifer of The Domestic Goddess. Susan would like to see what you can do with berries, so get going! Entries are due by August 3rd.
1 pint fresh blueberries
1/4 cup strawberry-orange preserves
3/4 cup chilled heavy cream
3 tablespoons confectioners sugar
1/3 cup sour cream
1 tablespoon Sherry
In a small bowl, combine the blueberries and preserves. Cook on high in a microwave for about 3 to 4 minutes, stirring twice, until the blueberries are softened. Cover and refrigerate until ready to assemble.
Beat the heavy cream and confectioners sugar in a bowl with an electric mixer until it just holds stiff peaks. Add the sour cream and Sherry and beat until it returns to stiff-peak stage.
Layer the berries and whipped cream in each of 4 (6-ounce) glasses, as pictured. Chill until ready to serve.