I was going to write about wine today, but today’s dessert was too tasty not to feature.
Blueberry grunt is a Nova Scotian recipe that none of my friends have ever heard of. Mum used to make it on rare occasions, and it’s completely delicious in every way. It tastes sort of like blueberry pie with ice cream but is a thousand times easier to make because there’s no real pastry involved, just fluffy heavenly biscuits to soak up all the melty ice cream and syrupy blueberry goo.
I couldn’t resist a giant container of blueberries at the store the other day, so I decided to give it a go for the first time. I think it turned out quite well – the sauce is possibly reduced a little too much, but it still tastes fantastic.
It’s really easy to make – just mix a quart of blueberries and a cup of sugar in an oven-safe pan and simmer for a while, and in the meantime throw together some biscuit dough and drop into the hot sauce, then bake for ~20 minutes. Serve while hot, scooped over vanilla ice cream.
Mine was a little on the sloppy side because the ice cream was melting while I was trying to get a picture I liked, but when you eat it right away the hot/cold contrast is awesome.
This didn’t really make as big a dent in the blueberry bin as I’d hoped, so I guess I’ll just have to keep making it…