Blueberriesandcointreau Recipes

BERRIES WITH COINTREAU

Berries With Cointreau image

This is a refreshing summer dessert our friend Margaret makes each Boxing Day. It is not exactly as Margaret makes it because I made this from memory, it was never written down, but it does taste the same. The first couple of times I made this I used custard powder as I didn't have arrowroot, it worked fine. Make whatever quantity you need and use fresh or frozen berries, it is flexible. The berries look lovely served in martini glasses with bowl on the table for guests to have seconds.

Provided by Ninna

Categories Dessert

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

300 g fresh strawberries, & washed
1 (300 g) packet frozen blueberries
1 (300 g) packet frozen mixed berries
1 (300 g) packet frozen raspberries
Cointreau liqueur, to taste
2 tablespoons arrowroot
2 tablespoons honey (or icing sugar)

Steps:

Hull and halve most of the strawberries, leaving some whole for decoration.
Using a clear glass bowl for display add frozen berries and fresh strawberries and mix together, leaving the whole strawberries for later.
Put Cointreau, arrowroot and honey into a small saucepan and heat until it starts to thicken, then add about 1/4 of the berries from the glass dish and puree or blend with a stick blender.
Pour pureed berries over the mixed berries in the glass bowl and mix well, keeping the whole strawberries on top for decoration.
Taste now before chilling and adjust flavours, by adding more Cointreau and sweetener if necessary - I usually just add icing sugar instead of more honey.
Cover with cling wrap and chill then serve with ice-cream or whipped cream.

Nutrition Facts : Calories 83.3, Fat 0.2, Sodium 1.1, Carbohydrate 21.6, Fiber 2.6, Sugar 17.3, Protein 0.6

BLUEBERRIES AND COINTREAU

Blueberries and Cointreau image

Take advantage of blueberry season! Delictible, and simple, blueberries, with Cointreau, and sweet whipped cream.

Provided by KittyKitty

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 cups fresh blueberries, rinsed and drained
1/4 cup Cointreau liqueur or 1/4 cup other orange-flavored liqueur
1/2 cup whipping cream
3 tablespoons powdered sugar

Steps:

Place 1/2 cup of blueberries in each of 4 stemmed glassed; pour 1 tablespoon Cointreau over each serving. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Top each serving of blueberries with a dollop of whipped cream.

COOKED BLUEBERRIES

Cooked Blueberries image

My grandmother used to make me this for breakfast when I spent the night at her house. It works with fresh or frozen berries. It is best served warm.

Provided by Amy1347

Categories Breakfast

Time 12m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 cup blueberries
1/4 teaspoon sugar
1/4 cup water

Steps:

Put all ingredients in small pot.
Cook over medium heat until hot.
Turn heat to medium high.
Bring to a boil and continue to boil for 3-5 min.
Take off heat.

BLUEBERRIES AND CREAM

Blueberries and Cream image

Nigella Lawson called this "the ultimate in a no-cook dessert": nothing more than Greek or whole-milk yogurt and heavy cream combined in a bowl and given a thick sprinkled covering of soft brown sugar, light or dark as you wish. It's a dish her grandmother made, calling it Barbados cream (presumably because the sugar she used came from Barbados). After combining the yogurt, cream and sugar, you wrap the bowl in plastic and put it in the fridge for 12 to 24 hours to let the sugar turn into a dark bronze liquid, slowly seeping into the cream and yogurt. It tastes like a light, uncrunched crème brûlée. When you are ready to eat it, take the cream-yogurt mixture to the table with another bowl filled with blueberries. And then sit down and feel quietly pleased with yourself: you have made a lovely summer dessert and have not so much as broken a sweat.

Provided by Nigella Lawson

Time 5m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 cup heavy cream
1 cup Greek or other plain whole-milk yogurt
1/3 cup soft brown sugar, or as needed
2 cups blueberries

Steps:

The day before serving, combine the cream and yogurt in a mixing bowl, and whisk until thick but not stiff. Scrape into a shallow serving bowl about 8 inches in diameter.
Sprinkle with enough brown sugar to cover top of yogurt mixture. Cover with plastic wrap, and refrigerate for 12 to 24 hours.
Remove yogurt mixture from refrigerator, and allow it to come to room temperature. Serve yogurt and berries in separate bowls, allowing guests to help themselves.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 55 milligrams, Sugar 24 grams

BALSAMIC BLUEBERRIES AND PEACHES

Balsamic Blueberries and Peaches image

Provided by Lillian Chou

Categories Berry Fruit Dessert Vegetarian Quick & Easy Summer Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

3 tablespoons sugar, or to taste
2 tablespoons balsamic vinegar
3 cups blueberries (about 1 lb)
1 lb peaches or nectarines, sliced
1/2 teaspoon black pepper (optional)

Steps:

Boil 3 tablespoons sugar with vinegar, and 1 cup blueberries in a 1- to 1 1/2-quart heavy saucepan, stirring, 1 minute. Remove from heat.
Combine remaining 2 cups blueberries with peach slices in a large bowl. Toss with hot blueberry syrup and black pepper, then add sugar to taste. Let stand, tossing occasionally, 30 minutes.

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