Blueberry Coulis for the Dessert Plate

Set out pint blueberries fresh or frozen, sugar, and lemon zest before you start Blueberry Coulis for the Dessert Plate. The batch is written for 4 people.

Count on 5 minutes of prep, 10 minutes of cooking, about 15 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 pint blueberries fresh or frozen
• ¼ cup sugar
• 1 tbsp lemon zest
• 3 tbsp lemon juice

How the cooking goes

1. Combine blueberries, lemon zest, lemon juice, and sugar in a small saucepan. Zest the lemon before juicing it. Stir to combine, then taste a raw berry with the sugar and lemon and adjust to your preference.
2. Turn the heat to medium-low then cook until the blueberries begin releasing their juices, or thawing if using frozen berries.
3. Increase the heat to medium and cook, stirring now and then, until the berries begin to pop and the sauce starts to thicken. Drag your finger through the sauce on the back of a spoon: it is ready when it holds a clean line.
4. Take it off the heat at your desired consistency, keeping in mind the sauce will thicken further as it cools. Use hot or cool before storing.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Dessert sauces, open Salted Maple Caramel Sauce for Pouring and Candied Fruit Peel for the Dessert Plate.