Cooking Classics
The Technique
Fresh Blueberry Filling
Fresh fruit based fillings are what truly enhance homemade breakfast pastries. Although the growing season for blueberries in the South is still months away, Chilean varieties are abundantly available. Look for them at your local market for a late season, cool weather treat. Fresh Blueberry Filling is the perfect accompaniment to use when preparing a Danish breakfast braid or look for several new ideas in the days ahead.
Fresh Blueberry Filling
makes 1/2 cup
1 1/2 cups fresh blueberries
1/2 cup sugar
2 Tbsp fresh lemon juice
Combine the blueberries, the sugar & the lemon in a 2 quart saucepan. Bring the mixture to a boil over Medium heat, stirring constantly, until thickened, about 5 minutes. The filling should bubble vigorously during the entire cooking process. Stir all over the pot sides & bottom to prevent scorching. When it is the proper consistency, the mixture should just cover the bottom of the saucepan in an even layer. Remove from the heat & transfer to a small bowl. Chill 2 hours or up to 2 days.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Fresh Blueberry Filling
Simplicity always allows fresh fruit fillings to showcase the best they have to offer. The natural pectin in the berries thicken beautifully when reduced even just a short spell on the stovetop.
The Technique
The main point to know when preparing fruit based fillings is that reducing too much can produce a blend that is too thick. There should be somewhat of a fluid consistency to the mixture before removing it from the heat to allow for additional steam to escape as it cools.
The Tune
“Symphony No. 40 in G Minor, K. 550” Wolfgang Amadeus Mozart
httpa://www.youtube.com/watch?v=JTc1mDieQI8&t=34s
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Be sweet.
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