Blueberry Agave Syrup 10.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Feb 19, 2014

Add a splash of summer to your stack of flapjacks. Agave syrup acts as a mild canvas for the blueberries to take center stage.

Make Ahead: The syrup can be refrigerated in an airtight container for up to 2 weeks. Warm before serving.


Servings:
10 - 14

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10-14 servings; makes 1 3/4 cups

Ingredients
  • 1 1/4 cups agave syrup
  • 1 1/2 cups fresh or frozen blueberries
  • 1/4 teaspoon vanilla extract

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Directions

Combine the agave syrup and fruit in a medium saucepan over medium-high heat; once the mixture comes to a boil, reduce the heat to medium or medium-low (barely bubbling) and cook for about 8 minutes, stirring often, until all of the blueberries have popped.

Remove from the heat; cool until lukewarm, then stir in the vanilla extract. Transfer to a blender and puree until smooth.

Strain, if desired. Return the saucepan to the stove over low heat to rewarm, or cool the syrup completely before storing.

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Recipe Source

From food writer Nevin Martell, co-author of "The Founding Farmers Cookbook" (Andrews McMeel, 2013).

Tested by Bonnie S. Benwick.

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