Blueberry, Apple, Red Wine and Spices for a Neutral Sauce

It is nothing new that the palate appreciates savoury things and sweet things, just as happily as the combination of the two. I started this recipe, not with a concrete goal of where to use it, but for the sake of unifying some flavours, hoping the result would be poetry. In which setting to recite the poem, I had not considered. First of all I tried sweet with sweet.

The sauce is quite intense. You might say it is condensed, being that for a liter of wine I would usually include only half the amount of blueberries I used this time around. The intensity comes from the spices as well. It is this intensity – perhaps – what gives the flexibility of using this sauce with ice cream, or with game.

 
Blueberries apple sauce (frozen)
  • one liter red wine
  • 500 g blueberries
  • tree Bramley apples
  • two capsules of green cardamom
  • 5 clove heads
  • 5 g coffee seeds (ground)
  • one rosemary twig
  • 150 g sugar

Retrospectively I am glad I did not use vanilla this time around. It would go perfectly with the other ingredients, but it would take away the neutrality for the pairing with meats. If you wish, do add a vanilla pod. Simply bring all ingredients to a boil before lowering the heat. Let the wine reduce – about 2 hours – and after it has cooled down, make a puree to be sieved.

Enjoy on a banana and vanilla ice cream – for the sweet side combination. For this I took a small amount and froze it to be sprinkled over the ice cream.

Advertisements

One thought on “Blueberry, Apple, Red Wine and Spices for a Neutral Sauce

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s