Wild Blueberries with Sweetfern Sauce and Hazelnut Amaretti
Pine Barrens Sottobosco, or fresh wild blueberries and serviceberries with sweetfern custard sauce and hazelnut amaretti is a dish inspired by the Wisconsin jack pine barrens.
Keyword: Hazelnuts, Sweetfern, Wild blueberries
4cupsfresh wild blueberries and serviceberries, preferably never having seen a refrigerator washed and cleaned, and picked over for stems, or a combination of fresh berries: raspberries, blueberries, groundcherries, etc, use your imagination
1recipe sweet fern crème anglaiserecipe follows
1recipe hazelnut amarettirecipe follows
Fresh lemon juicea few dashes to taste
Crush the amaretti into pieces, assuming about 2 tablespoons per person (save some cookies to eat whole!).
Toss the blueberries with the lemon juice, then divide the blueberries between 6 serving bowls drizzling each serving with 2 tablespoons of the sauce. Sprinkle the crushed amaretti over the top and serve.