Best Blueberries With Maple Whipped Cream Recipes

MAPLE BLUEBERRY CRISP

Steps:

• Preheat oven to 375°. In a large bowl, combine blueberries, syrup, cornstarch and cinnamon. Transfer to a greased 8-in. square baking dish. In a small bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs; stir in extract. Sprinkle over top., Bake until filling is bubbly and topping is golden brown, 35-40 minutes. If desired, serve with ice cream.

MAPLE BLUEBERRY PARFAIT

Steps:

• 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.
• 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.
• Stir lemon juice and remaining 1 1/4 cups blueberries into cooled blueberry-maple mixture.
• 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.
• Serve parfaits immediately.

PEACH AND BLUEBERRY TART WITH CREAM CHEESE FILLING

Steps:

• Preheat oven to 375°F. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix). Press evenly into bottom and up sides of a 9-inch square tart pan with a removable bottom. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
• Bake until golden brown and set, 30 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
• Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.) Spread mixture into crust; refrigerate 1 to 2 hours.
• Meanwhile, using a vegetable peeler, peel peaches, if desired; cut into 1/2-inch-thick wedges. Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
• Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. Sprinkle with mint and serve, with any remaining fruit on the side.

AWARD-WINNING MAPLE BLUEBERRY PIE

Steps:

• Make the dough: In the bowl of a food processor, mix the flour, cinnamon, maple sugar, salt and baking powder. Add the shortening and process until well incorporated. Add the butter and pulse until pea-size nuggets of butter remain. Add the vinegar and water, and pulse until dough is just holding together. Divide into 2 disks. Wrap in plastic and chill in refrigerator overnight.
• Make the filling: If using a sous-vide machine, place the blueberries into a vacuum-sealable bag. (If not, see Step 4.) Peel and core the apple and grate with a box grater. Squeeze the grated apple to remove the juice. Disperse the grated apple among the blueberries in the bag.
• In the bowl of a food processor, grind the tapioca, salt, cinnamon and sugar until the tapioca is fine. Then add to the bag. Stir the maple syrup, maple extract and lemon juice together and pour into the bag. Seal the vacuum bag. Cook in water bath at 150 degrees for 1 hour. Remove and cool on the countertop for 5 minutes.
• If using a stovetop, prepare the ingredients in the same way as the sous-vide method, but place all the ingredients in a saucepan with a lid, and stir well to combine. Cook over medium-low heat, stirring gently and occasionally, just until the berries soften and begin to give off their juice, about 20 minutes. Remove and cool on the countertop for 5 minutes.
• Assemble the pie: Roll out one of the dough disks on a lightly floured surface to make a top crust, and cut into 4 large strips. Press the dough into a wood-grain impression silicone mat and freeze for about 15 minutes. Or, simply place the 4 strips on a baking sheet lined with parchment and freeze.
• Roll out the second dough disk and place in a 9-inch pie plate. Pour maple blueberry filling into it. Place 4 crust strips on top of pie, slipping one end under another to form an attractive pattern. Trim and crimp edges.
• Chill pie in the freezer while heating oven to 425 degrees. Stir the egg yolk and heavy cream together and brush over the top-crust strips. Place the pie in the oven on the bottom rack and immediately reduce heat to 400 degrees. After 15 minutes, rotate pie and cover edge with a pie ring or strips of foil to prevent the edges from overbrowning. Bake for an additional 40 minutes. Let pie cool slightly before slicing.