Sunday, November 03, 2019

Amandine aux myrtilles

I found some blueberries in the freezer. They must be a hundred years old. Well, maybe a little less. I don't remember the last time I went blueberry picking... ok, I went and looked it up. July 2016. So these berries have been in the freezer for more than three years. And there are still more.

The recipe worked really well with blueberries. I'm encouraged to do it again.

So I decided to use some of them to make dessert this weekend. I made it with the pear amandine recipe I've made many times, swapping out pears for blueberries. The amandine is a kind of firm custard made with sugar, butter, eggs, and finely ground almonds. That goes into a pre-baked pie crust and the blueberries are sprinkled on top. It bakes for about thirty minutes.

9 comments:

  1. I’m sitting over my café con leche and my mouth is watering. Perfect!

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  2. I'm -on the other side of fhe world- sitting over my "long black" and my mouth is watering too!

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  3. I love amadines and this one looks especially yummy. It's good you found those blueberries!

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  4. I think that I maybe remember you posting about going blueberry picking! Just vaguely :)
    Blueberries and raspberries are my favorites to put into the one Amandine or Cottage Cheese pie that I make a year (usually some time in the summer). Sometimes I put blueberries with peach slices... that's really nice.

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  5. Looks delish. Frozen berries are usually OK even that old, just don't thaw them and expect much.
    What kind of fruit liquor did you use in this, or maybe something like white wine? Would that work? The recipe reminds me of one from Marcella Hazan for chocolate almond cake.

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  6. mitch, how different is that from café au lait?

    jan, I wonder if that's like café allongé?

    evelyn, for a short time I thought we had used them all. Then I found more!

    judy, sounds good. I might try that.

    emm, I put the berries in frozen and that worked out well. No eau-de-vie in this one, but I do put poire or kirsch in other versions. This time I just used vanilla extract. I don't know about white wine, but why not?

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    Replies
    1. It's been so long since I had real cafe au lait (and that was in Boulogne more than 20 years ago) that I can't honestly say. I don't remember it tasting the same.

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  7. I guess it's indeed the same, Walt; a kind of double espresso (without milk or cream)...

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  8. I wish you lived closer so I could taste the wonderful food you make...

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