I went to breakfast with my friend Rose and decided to throw caution to the wind and have dessert for breakfast. Yes, pancakes. A rare indulgence for me. But I found the otherwise tender and fluffy pancakes to be stingy on the promised blueberries.
In all honesty, I wanted a stack of pancakes like on the cover of the February Bon Appetit. Dripping with memories of summer. It gave me a hankering for the spiced blueberry sauce tucked in the back of my freezer.
I make big batches of syrupy sauce when blueberries are in season, and Pinecone Meadow is in the heart of Michigan's fruit belt. It takes the sting out of winter to top ice cream, pancakes or waffles. For company, I make parfaits with pound cake and creamy yogurt spiked with lemon zest.
I'll have to remember to snap a picture of blueberry bushes in winter. Their branches are a surprisingly gorgeous purple. I hope it's not a tease to post a summer recipe in January -- I haven't tried it with frozen berries. If you do please let me know.
Janine’s Spiced Blueberry Sauce
Makes about three cups
½ cup red wine
½ cup sugar
¼ teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
3 cups blueberries
1 teaspoon vanilla
In medium saucepan, combine wine, sugar, cinnamon, cloves and nutmeg and bring to a boil over high heat. Crush one cup blueberries and add to boiling mixture. Cook for four to five minutes until mixture is thick and purple. Add remaining blueberries and cook for another minute or two. Remove from heat and add vanilla.
Recipe used with permission from Janine MacLachlan, The Rustic Kitchen, www. RusticKitchen.com. All rights reserved.