1 lemon
cup maple syrup
1 pint blueberries, rinsed and picked over


1. Using a vegetable peeler, remove 4 slices of peel from the lemon and set them aside. Cut the lemon in half, and press it to obtain the juice (about 2 tablespoons).
2. Mix the lemon juice and maple syrup in a bowl large enough to hold the blueberries. Drain the berries well and add them to the syrup mixture along with the lemon peel. Mix well and refrigerate for at least 1 hour before serving.
Make this simple dessert only when fresh blueberries are available. Jacques Pepin prefers the tiny wild blueberries to the large cultivated ones.
Blueberries au Citron
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