This is the kind of recipe that feels luxurious but couldn’t be easier to make. It’s simply blueberries simmered with a pinch of sugar. Drizzle blueberry coulis over crêpes, fromage blanc, or yogurt, and use it to elevate a dessert like panna cotta. You'll find more tips and serving suggestions after the recipe.
1 pint of blueberries
Sugar
Put the blueberries and a bit of sugar in a saucepan.
Cook over medium heat, stirring occasionally, until the blueberries start to break down and release their juices, about 5-7 minutes.
Remove from heat and let the mixture cool slightly.
Store in an airtight container in the refrigerator for up to one week.
Depending on the sweetness of the blueberries, you can skip the sugar. I usually add about a teaspoon of sugar to enhance the flavor and thicken the juice a bit.
Freeze summer blueberries so you can enjoy blueberry coulis all winter long.
You can also freeze the coulis itself so it's ready to thaw and serve.
Freezing blueberry coulis in a small-size Souper Cube.
Blueberry coulis with homemade ricotta — also goes with yogurt or fromage blanc.
Blueberry coulis over panna cotta.
Raspberry and blueberry coulis to freeze in Souper Cubes.
French Crêpes with fruit soup and homemade whipped cream.
