75 ml (1/3 cup) blueberry preserves
750 ml (3 cups) fresh blueberries
5 slices white bread
30 ml (2 tbsp) butter
45 ml (3 tbsp) sliced almonds
45 ml (3 tbsp) maple syrup
In a 2-l (8-inch) square microwavable dish, stir together blueberry preserves and 30 ml (2 tbsp) water.
Place in microwave oven and cook on high until preserves melt, about 30 seconds; stir in blueberries. Return to microwave and cook until blueberries are hot, but not bursting, 1 to 2 minutes.
Meanwhile, tear bread into coarse crumbs or place in a food processor and process just until coarsely crumbled; set aside.
In a large non-stick skillet over medium-high heat, melt butter. Add breadcrumbs and almonds. Cook, stirring frequently, until golden brown, 4 to 5 minutes.
Stir in maple syrup; cook and stir until mixture begins to thicken, about 1 minute. Remove from heat.
Top blueberries with crumb mixture.
Serve immediately or let cool; serve with lemon sorbet or sherbet, if desired.
Makes 6 servings.
Source: BC Blueberry Council.