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Dessert Blueberries In Armagnac Syrup

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      Title: DESSERT BLUEBERRIES IN ARMAGNAC SYRUP
 Categories: Canning, Desserts, Fruits, Harned 1994, Sauces
      Yield: 3 Pints
 
      2 pt Baskets ripe blueberries*
      6    To 9 tb. Armagnac**
           -- or to taste
      3 c  ;Water
  2 1/4 c  Sugar
 
  *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.
 
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