INGREDIENTS

INSTRUCTIONS

*About 6 cups, either wild or cultivated.
**Cognac can be substituted for the Armagnac.
Sort blueberries, discarding any that are damaged or overripe, then rinse
and drain them.  Roll them on a terry towel to remove as much moisture as
possible.
Divide berries among 3 hot, clean pint canning jars, shaking them down as
you go so they are lightly packed; leave 1/2" of headspace. Pour 2 to 3 tb.
of Armagnac, according to taste, into each jar.
Boil the water and sugar together in a large saucepan, uncovered, for 3
minutes.  Fill the jars with the syrup, leaving 1/2" of headspace. Remove
any bubbles, adding more syrup if necessary. Seal jars according to
manufacturer's directions; process for 15 minutes in a boiling-water bath.
Cool, label and store the jars.
Keeps for at least a year in a cool pantry.
Witty writes: "Blueberries in brandied syrup can launch several dessert
possibilities.  Add spoonfuls of berries and syrup to fresh autumn fruit -
diced apples or pears, or both and sliced blue plums - for an instant
compote; ladle berries and syrup over ice cream, or angel cake, or a
vanilla-flavored rice pudding or blanc mange; fill meringue shells with the
berries and top them with whipped cream; or layer the fruit and syrup with
lightly whipped fresh ricotta in parfait glasses."
From _Fancy Pantry_ by Helen Witty.  New York: Workman Publishing Company,
Inc., 1986.  ISBN 0-89480-037-X. Pg. 222. Electronic format by Cathy
Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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