I love desserts and fruit pastries are my favorites. You will love these Blueberry Grunts neither too rich nor too sweet.
Servings: 6
Put blueberries, sugar, ginger and water in a large saucepan. Bring to boil and cook on medium heat 5 Minutes. Reserve,
In a medium bowl, mix flour, baking powder, salt, brown sugar and cinnamon. Mix in butter with fingertips or a pastry blender. Add milk and stir until blended not more. To mix in food processor, mix dry ingredients, mix in butter with a few pulses. Add milk while motor is running stopping as soon as the dough is formed.
Drop dough in blueberries by large tablespoonfuls leaving space between spoonfuls. Cover and simmer 25 minutes until a toothpick inserted in the dought comes out clean. Important: saucepan should be covered while dough is cooking because the steam is needed for adequate cooking of the grunt.
Ingredients
Directions
Put blueberries, sugar, ginger and water in a large saucepan. Bring to boil and cook on medium heat 5 Minutes. Reserve,
In a medium bowl, mix flour, baking powder, salt, brown sugar and cinnamon. Mix in butter with fingertips or a pastry blender. Add milk and stir until blended not more. To mix in food processor, mix dry ingredients, mix in butter with a few pulses. Add milk while motor is running stopping as soon as the dough is formed.
Drop dough in blueberries by large tablespoonfuls leaving space between spoonfuls. Cover and simmer 25 minutes until a toothpick inserted in the dought comes out clean. Important: saucepan should be covered while dough is cooking because the steam is needed for adequate cooking of the grunt.
