The idea behind fruit ‘preserves’ is to capture the ingredient in the latter part of its season while cost is low and supply is high, preserving it for the off-season by cooking with sugar and pectin. Homemade confiture makes a sumptuous topping at breakfast or dessert, and it’s a great way to spruce up mediocre berries or stone-fruits.  Vanilla is my favorite flavor and a mere quarter bean is enough for two servings of yogurt, or just submerge a scraped pod and let leftover seeds be drawn out by the moisture.  Toppings can be any type of crunchy sweets, from white chocolate to almonds, or granola for breakfast.

Difficulty:

Prep Time: 10 minutes

Cook Time: 40 minutes

Yields 1 ¼ cups Preserves

Yogurt serves 2

Ingredients:

2 ¼ cups (400g) Blueberries, washed & dried

¼ cup (90g) Creamy Honey, divided

½ Lemon, zest and juice

1 ¼ tsp. powdered Fruit Pectin

12 oz. (340g) Plain 0% Greek Yogurt

¼ Vanilla Bean

White or Dark Chocolate Chips, to taste

2-4 Sablé Cookies

Technique:

•Prepare the pectin according to package directions.

•Combine blueberries and 3T honey; cook over medium heat until the juices begin to boil (5-7 minutes).

•Serve yogurt with a generous spoon of preserves, chocolate chips or chopped almonds, and a sablé cookie.