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Chef Don's
Favorite Sauce, Pesto & Salsa Recipes
Blueberry Pancake Syrup
6 cups Blueberries
3 cups Sugar
1/2 Lemon, zest removed in strips with a peeler
1/8 cup Fresh Lemon Juice
In
a large saucepan combine the blueberries and 3/4 cup water, bring the
mixture to a boil, and simmer it, covered, for 10 minutes. Puree the
mixture in batches in a blender or food processor and force it through
a fine sieve into a bowl, discarding the solids. In the pan, cleaned,
combine the sugar, the zest, and 1 1/2 cups water, bring the mixture to
a boil, stirring until the sugar is dissolved, and boil it, uncovered,
until a candy thermometer registers 200 degrees F. Discard the zest,
add the blueberry mixture, and boil the syrup, stirring, for 1 minute.
Let the syrup cool, skim off any froth, and stir in the lemon juice.
Pour the syrup into glass jars with tight-fitting lids. The syrup
keeps, covered and chilled, for 3 months. Serve the syrup warm over
pancakes or ice cream.
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