STEWED BLUEBERRIES
Make and share this Stewed Blueberries recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Add all the ingredients to a slow cooker insert; stir to combine.
- Cover and let stand at room temperature 15 minutes or in the refrigerator for 1 hour to give the berries a chance to exude some liquid.
- Cook on LOW for 3-4 hours.
- Turn off the cooker; remove the lid and let the blueberroies cool a bit.
- Serve warm or at room temperature.
- OR transfer to a storage container, refrigerate, and serve chilled, ladled into dessert bowls.
- The blueberries will keep, tightly covered, for 4 days in the refrigerator.
COOKED BLUEBERRIES
My grandmother used to make me this for breakfast when I spent the night at her house. It works with fresh or frozen berries. It is best served warm.
Provided by Amy1347
Categories Breakfast
Time 12m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Put all ingredients in small pot.
- Cook over medium heat until hot.
- Turn heat to medium high.
- Bring to a boil and continue to boil for 3-5 min.
- Take off heat.
STEWED FRUIT WITH ICE CREAM
Steps:
- Place the pineapple in a medium saucepan, then add 2 half-pints of raspberries, all the blueberries, the sugar, and 3/4 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 5 to 7 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining half-pint of raspberries and the framboise, if desired. Set aside until warm.
- Place about 3/4 cup of fruit in each bowl and top with a scoop of ice cream.
BLUE CHEESE-STUFFED STRAWBERRIES
I was enjoying a salad with strawberries and blue cheese when the idea hit me to stuff the strawberries and serve them as an appetizer. It worked out great, and the flavors blend so nicely. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 appetizers.
Number Of Ingredients 5
Steps:
- Place vinegar in a small saucepan. Bring to a boil; cook until liquid is reduced by half. Cool to room temperature. , Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in blue cheese. Remove stems and scoop out centers from strawberries; fill each with about 2 teaspoons cheese mixture. Sprinkle pecans over filling, pressing lightly. Chill until serving. Drizzle with balsamic vinegar. ,
Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 80mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
STEWED BLACKBERRIES
Make and share this Stewed Blackberries recipe from Food.com.
Provided by RipleyRules
Categories Dessert
Time 20m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- Carefully wash berries; drain.
- Place berries in saucepan.
- Add water, cover, and heat slowly; simmer berries for about 15 minutes. Shake pan or stir gently to prevent berries from sticking.
- Add salt and sugar and heat 2-3 minutes longer.
- Remove from heat.
- Serve warm or chilled, plain or with cream.
- If fruit is very ripe, add 1-2 tbs lemon juice.
Nutrition Facts : Calories 127.1, Fat 0.6, Sodium 32.6, Carbohydrate 31.1, Fiber 6.1, Sugar 25.6, Protein 1.6
STEWED BERRIES WITH ICE CREAM
Fresh raspberries and blueberries can be stewed in minutes; they make a delicious topping for vanilla ice cream. Framboise, raspberry-flavored liqueur, adds extra zing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Combine 2 half-pints raspberries with the blueberries, sugar, and 3/4 cup water in a medium saucepan. Bring to a boil, and cook uncovered over medium to low heat, stirring occasionally, until the sugar is a syrup and the berries have released their juices, 10 to 12 minutes. Remove from heat, and stir in the remaining half-pint of raspberries and the Framboise, if using.
- Place 3/4 cup stewed berries in a bowl. Add a large scoop of ice cream to each bowl, and serve immediately.
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