Pan-fried blueberries

Author:: Lynne Mullins
Time:: < 30 mins
Difficulty:: Medium
Special options:: Nut-free, Egg-free

The tiny blue balls just coming into the markets now will be available through summer for healthy snacks and salads. Blueberries vary quite a bit in size and shape and have white or pale green flesh depending on variety, insignificant seeds and deep purple-blue to blue-black skin with a frosty bloom.

Photo: Quentin Jones

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Ingredients

25g butter
100g brown sugar
160ml fresh orange juice
2 tsp orange zest, finely grated
2 punnets blueberries
1 punnet strawberries, hulled and halved
10 turns of the pepper mill
2 tbsp Grand Marnier

Method

Melt butter in a large frypan over low to medium heat and add brown sugar and orange juice. Stir for 2 minutes and then add orange zest. Add blueberries and strawberries and stir to coat.

Add pepper and cook for about 3 mins or until berries are glossy and juices are reduced and slightly thickened.

Remove from heat and stir in Grand Marnier. Spoon warm berries into serving dishes and pour sauce over.

To serve

Serve with thick cream.

Course:: Dessert

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