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Saturday, March 31, 2012

Blueberries baked in Cointreau

The Altitude Adjustment Section
Blueberries baked in Cointreau, this sounds too good to be true, but look here it is! It's really a crumble cobbler-type thing. The nice thing is individual items like this cook very fast. Of course this can be done with other berries as available. And you can alter the liquor (Rum, Cassis, Sherry, Calvados, etc.).

1 tablespoon fresh lemon juice
3 tablespoons Cointreau
1 pint blueberries
1/2 cup sugar
1 1/2 teaspoons arrowroot
1/8 teaspoon salt
2 tablespoons melted butter
1/4 teaspoon almond extract
a little fresh ground nutmeg

Ingredients for Topping
1/4 cup flour
1/8 teaspoon salt
1/4 cup brown sugar
2 tablespoons room temp butter
1/2 teaspoon cinnamon

In a medium bowl, pour lemon juice and Cointreau over berries. Let stand 30 minutes. Combine sugar, arrowroot, and salt. Mix well and add to berries, toss lightly. Stir in melted butter and almond extract. Spoon mixture evenly into 4 ramekins or custard cups. Grind a little fresh nutmeg over the top. In a separate bowl, combine flour, salt, and brown sugar. Mix well and then cut in butter and blend with your fingers to form crumbs. Sprinkle over blueberries and top with cinnamon. Place cups or ramekins on sheet pan and bake in a preheated 375 degree oven for 25 minutes, until bubbly and brown. Serve hot with ice cream or whipped cream.