Blueberry Puree

Blueberry puree got on my radar when it was served alongside a beef filet at North Pond in Chicago. With a filet in the fridge, and some nice looking blueberries in my local market, the time was ripe. Let’s make it, then talk about the uses.

INGREDENTS

6 oz (a generous 1 cup) of fresh blueberries
1/4 cup water
1/4 cup sugar
A scant pinch of salt
A scant quantity of a thickening agent (cornstarch, potato starch, arrowroot, xanthan gum) (optional)

DIRECTIONS

Place the blueberries, water, sugar, and salt in a medium sized sauce pan, over medium heat.
Once the sugar has melted into the water, and the berries have started to soften, crush the berries to release their juices,, and also to allow for better incorporation of their color.
Stir well, until the berries are well broken down.
If you have an immersion blender, blitz the mixture until it appears all of the skins of the blueberries have been pulverized. Alternatively, you can pour the mixture into a blender or food processor and blitz it to the same point.
Once all of the skins appear to be pulverized, pour the mixture (in batches, if necessary) into a fine-mesh strainer/sieve, and using a spatula, force as much of the liquid as possible into a bowl, or other container.
If the puree seems too runny, while it’s still warm, gradually add in the thickening agent of choice, whisking to incorporate until you reach your desired thickness.

Use and enjoy!!!

NOTES

Believe it or not, this puree makes a delightful accompaniment to a beef filet. I’ve not tried it with pork tenderloin, but something tells me it would work.

I can imagine this with turkey, especially if you’re looking for an alternative to cranberry sauce. Nothing beats variety.

How about as a drizzle over some lemon cheesecake? Or as a topping for some lemon sherbet?

Pancakes with blueberry puree instead of a commercial syrup? Sign me up!