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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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With its ample doses of maple syrup, cream, and the freshest berries, this easy, elegant treat will knock apple pie off its pedestal. True to the spirit of Yankee thrift, any leftover berry mixture can be put to good use at tomorrow's breakfast table, as a topping for pancakes. Ingredients:
3 1/2 cups blueberries (18 ounces), divided |
3/4 cup pure maple syrup (preferably grade b), divided |
1 cup chilled heavy cream |
1 teaspoon fresh lemon juice |
6 ounces thin ginger cookies, coarsely crumbled |
Directions:
1. Cook 2 1/4 cups (3/4 pound) blueberries with 1/2 cup maple syrup in a 2-quart heavy saucepan over medium heat, stirring occasionally, until blueberries have burst, 3 to 8 minutes. Cool in an ice bath, stirring occasionally.
2. While blueberry mixture cools, beat cream with remaining 1/4 cup maple syrup in a bowl using an electric mixer until it just holds stiff peaks.
3. Stir lemon juice and remaining 1 1/4 cups blueberries into cooled blueberry-maple mixture.
4. Spoon about 2 tablespoons blueberry mixture into each of 6 glasses and top with half of crumbled cookies and half of whipped cream. Repeat layering of remaining blueberry mixture, crumbled cookies, and whipped cream.
5. Serve parfaits immediately.
6. Cooks' note: Blueberry-maple mixture, without lemon juice, can be cooked 3 days ahead and chilled. Bring to room temperature, then add lemon juice and blueberries before assembling parfaits.
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