this might work, guess where i got it....
Cheffy's Stolen Blueberry Orange Crisp with Pecan Crumble Topping
serve with cinnamon whipped cream
yeilds about 12 servings
2 oz cold water
1 oz sugar
2 oz Maple Syrup
1.25 oz corn starch
1 oz Bourbon
1 lb frozen blueberries, thawed
.5 lb frozen cranberries, thawed
2.25 oz butter
2 oz frozen oj
.5 jar of orange marmalade with rind
1 oz lemon juice
.5 lb Pecan Pieces
5 oz All Purpose Flour
.5 lb Light Brown Sugar
.5 tsp Cinnamon
1 stick of butter, diced and VERY cold
1 pinch of salt
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preheat oven to 350
Mix water, sugar, maple, corn starch and bourbon in a deep heavy bottom sauce pan. Bring it to a boil stiring with a good rubber/silicon spatula to get all the royal goodness up off the bottom so she no burn.
As soon as it boils add all cranberries and cook for about two to three minutes, add half the blueberries and cook until the begin to break up and the mixture darkens to a wicked blueberry purplee , about 4-6 more minutes, remove from the heat add the remaining blueberries, the first butter, the orange concentrate, lemon juice and the marmalade... pour this into individual ramekans, nice shallow coffee cups that are oven safe or into a pretty caserol dish with mostly straight sides...
topping add all the rest of the ingredients together and rub it together to make a consistenchy of DRY sand, careful now you hot blooded types, you DONT want to completely melt this butter, let the oven to that, if you dont leave chunks of butter in the topping, you wont get those wicked balls of crunchy goodness.. that would be sad... now liberally cover the top of you blueberries with this topping so its about a half to 3/4 inch thick.. keep this in mind that it serves 12 when you pick out your dish, about 12 good kitchen spoons, if you pick a dish with too much surface area, your blueberries will be too thin and your topping too...
bake until the top is GBD, Golden Brown and Delcious, and the blueberries starting to bubble up, could take 15 minutes, could take a half hour, so check it frequently
remove and let cool a LOT.. this Blue Napalm at this point.. whip some heavy cream with a little powdered maple sugar and a big pinch of cinnamon to dollop on top when you are done, mmmmmmm....
does this work? if not, we can fix it.
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