Blueberry Grunt With Nutmeg Sauce |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Grunts are said to have gotten their peculiar name from the biscuit-like topping that grunts as it rises and collapses into the hot filling. This is another recipe from my Aunt Nelda. I have not tried it for dietary reasons but wanted to share it because it looks great. Be forewarned, I'm completely guessing about how long this takes to make. Ingredients:
1/2 cup sugar |
2 tablespoons cornstarch |
1/2 cup water |
1 teaspoon lemon juice |
1 (16 ounce) package frozen blueberries (or 4 cups fresh blueberries) |
1 cup all-purpose flour |
2 tablespoons sugar |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/4 cup margarine or 1/4 cup butter |
1/3 cup milk |
3/4 cup whipping cream (heavy) |
1 egg, beaten until foamy |
2 tablespoons sugar |
1/2 teaspoon ground nutmeg |
2 tablespoons margarine or 2 tablespoons butter |
Directions:
1. Mix 1/2 cup sugar and the cornstarch in a 3-quart saucepan; stir in water and lemon juice until well blended. Stir in blueberries. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute.
2. Mix flour, 2 tablespoons sugar, the baking powder, salt and nutmeg; cut in margarine until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer. Serve hot with Nutmeg Sauce.
3. To make Nutmeg Sauce: Heat all ingredients except margarine over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in margarine until melted. Serve immediately or refrigerate.
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