Update and Redux: J – This is one of our early recipes … and it stands the test of time. Perfect little desserts for an outdoor Summer party. Make them in the morning. They will hold in the fridge. Take them out 30 minutes before serving. A nice, cool treat to finish off a meal with friends.
C – I really couldn’t wait until Spring this year.
I was getting sick and tired of Winter. I wanted to be done with it. Just a few more weeks until Spring begins and I am itching to start cooking with Spring fruit. So, I started early. I know it’s not blueberry season yet … but, there was a really good sale.
Don’t get me wrong I love citrus. But, some of the citrus I have been buying are getting to be too ripe. They are a bit strong for my taste. I still love that I am getting lemons from my neighbors and friends.
Thank you to all the nice and generous people out there allowing me to use your lemons. They are great. I made lots of lemon curd from them. I hope everyone enjoyed it. Now, it’s time to use other fruit.
Fresh blueberries delighted my taste buds this morning. I couldn’t wait to put them in this dessert cup. Crunchy bits of almond with another appearance of that lovely lemon curd mixed with plump, juicy blueberries.
It was great. A burst of blueberry juice and a sweet, tart lemon curd made me feel there was going to be an end to Winter.
I think I might be jinxing myself making this dessert so early in the season. I may be predicting at least three more weeks of cold Winter.
| Blueberry and Lemon Curd Almond Cups |
- 1 cup blueberries
- ½ cup lemon curd
- ¼ cup almonds
- ½ tablespoon brown sugar (more if desired)
- 1 tablespoon butter, melted
- Pinch of salt
- Fresh mint leaves for garnish (optional)
- In a small mixing bowl, combine blueberries and lemon curd. Mix well and set aside.
- Place almonds and brown sugar in a food process and chop finely.
- Add butter and salt and blend until incorporated.
- Place a teaspoon of almond mixture on the bottom of a small cup.
- Top with blueberry/lemon curd mixture.
- Garnish with fresh mint leaves.
- Serve.
- Enjoy!
I hope I am wrong and can enjoy this dessert without this winter guilt over my head.
Oh well, I will enjoy it anyway.