Ahhh, blueberries. Depending on where you live, fresh blueberries may be arriving at peak season right about now. Traditional seasons run from May to October and peak in July. Texas' peak has just passed, but stores still have great prices on blueberries coming from other areas.
QUICK BLUEBERRY COULIS
8 ounces fresh blueberries
¼ cup water
¼ cup sugar
1/8 teaspoon salt
8 ounces fresh blueberries
¼ cup water
¼ cup sugar
1/8 teaspoon salt
Heat the blueberries, water, sugar and salt in a 2-quart saucepan over medium-high heat. Stir until sugar dissolves, about 3 to 5 minutes. Remove from the heat.
Transfer to a blender and process until mostly smooth. Press through a wire-mesh sieve to remove large pieces of blueberry and seeds. Serve at once, or cover and refrigerate for up to 3 days. (Refrigerated coulis will not be as smooth as freshly made is, but it is equally delicious.)
Makes about 1 cup.
PER TABLESPOON: Calories 20 (2% fat) Trace fat No cholesterol Sodium 18 mg Trace fiber Carbohydrates 5 g Trace protein
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