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All American Blueberry Confit

April 26, 2010

One spoonful of the All American Blueberry Confit brings back the taste of long, hot summer days all year long. Last night’s garlic marinated grilled pork tenderloin was perfect with the first of this year’s confit. Having fresh blueberries available year-round makes even the dreariest Pacific NW night brighter.

25 years ago, Larry Forgione and American Spoon Food out of Michigan introduced the upcoming legion of foodies to relishes, condiments and harlequins that changed ketchup and mustard. When Jeremiah Towers opened Stars in the mid-80’s,  I left my formal french training  behind forever and fell in love with American ingredients.

As did every chef in the 80’s, I had a signature fruit sauce for the perfect smoked sturgeon appetizer. Luckily, living in the Rogue Valley, when I run out of home-grown, the local farmer’s markets kept me supplied.

All American Blueberry Confit
3 cups Blueberries (frozen ones will do but it’s not quite the same)
3/4 c. brown sugar
1/3 c. dried currents
1/3 c. water (reduce to 1/4 if using frozen berries)
1/4 tsp dry mustard
1/4 tsp allspice
1/8 tsp cardamon
1/8 tsp ground cloves
1/4 tsp ginger

Combine all except blueberries. Heat over medium heat 5 minutes. Add blueberries. Let cool. Serve it over ice cream, with garlicky roast pork or add to a morning smoothie.

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