Yoghurt tends to get connected with healthy foods. It is light in texture, lightly sour and a bit grainy. A very different experience to the creamy mascarpone. Its fat contents is clearly palpable and it tastes light, but very much like cheese. For many it means loads of calories and thus less health. Luckily, both are delicious and both conduce to health. I find one of the best ways of staying healthy is by enjoying what we eat and putting taste in front of health, but never health in front of taste – that is, unless our health is so much in disarray that some products must be avoided completely.
The balance between joy and health is crucial if we wish to live alive, but most of all, eating MUST be a joy!
So when I made my new version of blueberries in wine, a happy inner fight broke loose about who should have the honour of being topped by it. This time yoghurt won. The new version consists of adding apples and orange juice.
- 150 g fresh blueberries
- 120 g brown sugar (but feel free to take just 70 g)
- 3/4 liter red wine
- 3 cloves
- 1 cinnamon stick / about 5-7 g weight
- 1 Tbs. espresso
- 1 apple (cut in small squares)
- juice of one orange freshly squeezed
- 1 Tbs. Hendrick’s Gin
Pour the wine into a pan, adding sugar, blueberries, cloves, cinnamon stick and espresso. Reduce it to about half of the initial liquid amount using medium heat, stirring every so often. This should take about 30 to 40 minutes. At this point add the apple and reduce further for at least 20 minutes. When the liquid is about 1/4 of the original volume and it has become almost like sirup, add the orange juice. If desirable, add a bit of gin.
The result is a fairly intense fruity sauce which goes very well with the density of mascarpone, or with the fresher consistency of yoghurt. But do not fight. Alternate.