Blueberries with Lime Sugar & Citrus Confit Recipe
This is one of my absolute favorite berry desserts and comes from Tony Bourdain and Les Halles Restaurant in NYC. I have had the audacity to make just one minor modification to the recipe, but I have no regrets, and neither will you.
We grow blueberries all season long at Walnut Ridge Farm, so there are always opportunities to try new ideas with our fruit. This, however, is a classic dessert, and is so simple, there is little room for maneuvering. And that is the way classics should be.
This dessert can be served with a dollop of creme fraiche, whipped (and I mean whipped, not aerosol) cream, or mascarpone on the side.
But it is another stand alone dish, and needs no accompaniment.
- THE BERRIES
- 1 1/2 pints blueberries (840 grams)
- 3 Tbsp granulated sugar
- Juice of 2 limes
- 1 sprig of mint, leaves only, cut into a chiffonade (ultra-thin ribbons)
- 1/8 tsp almond extract
- confit zest of 2 limes
- CITRUS CONFIT:
- 2 limes (you can make this with 1 grapefruit, or 2 lemons or 2 oranges, some other time)
- 1 c of water
- 4 oz (112gr) granulated sugar
- Use a strip zester to get fine, clean strips, or:
- [Carefully peel the citrus with a paring knife, being very careful to avoid paring into the pith - you only want the zest. This is where a very sharp knife is a must. Now, if necessary,
- Shave off excess pith (the white stuff - it's bitter) to get as close to the 'skin' of the lime as possible and
- Cut the zest into very thin strips]
- Combine the water and sugar and bring to a boil to dissolve the sugar and begin reduction
- Add the zest strips and reduce the heat to a simmer and cook gently to reduce the syrup. You are "candying" the zest
- Decant from the saucepan to a cool metal bowl and put the bowl in the freezer witha cool pack to lower the liquid temperature - cool completely and then strain and discard the liquid
- Your zest strips should be 'independent' and will mix well with the macerated berries
- [or so ends the original (my modified) recipe. My friend, Michelle M, reminded me to mention that the simple syrup in which the limes are candied, may go on to further serve the kitchen. I will slice lemons very thin, candy them in the lime-infused syrup, and then use the candied lemons to top a strawberry tart, for instance, or as a simple syrup in a summer drink. Recycle...
- In a large bowl, combine the sugar, lime juice, and almond extract and stir to dissolve the sugar
- Add the blueberries and toss well to coat the berries
- Put the coated berries in the refrigerator for an hour or two before serving - this will improve the flavor
- Add the mint and lime zest confit and toss well again
- Garnish with a top sprig of mint
- Serve in a martini glass
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|Amount Per Serving||%DV|
|Serving Size 291g|
|Recipe makes 4 servings|
|Calories from Fat 10||6%|
|Total Fat 1.17g||1%|
|Saturated Fat 0.29g||1%|
|Trans Fat 0.0g|
|Total Carbs 39.93g||11%|
|Dietary Fiber 4.9g||16%|