1 pint fresh blueberries (canned or frozen blueberries may be used)
1 cup orange juice
1 cup water
2/3 cup sugar
2 tablespoons cornstarch
1/4 cup water
1/2 teaspoon almond extract
1/8 teaspoon cinnamon
Combine berries, orange juice, water, and sugar in a saucepan. (Omit water and add 1/2 cup orange juice when using canned berries.) Cook to boiling point.
Combine cornstarch and 1/4 cup water and stir into blueberry mixture. Simmer for a few minutes.
Add almond extract and cinnamon.
Serve on waffles, pancakes, or ice cream.
(Blueberries grow wild in Eastern Canada. They are loved by the Eskimos, who preserve them in fish oil.)
1 cup maple syrup
1/2 cup cream
1 tablespoon butter
1/2 teaspoon vanilla
Cook the syrup and cream to a soft ball stage (230º).
Add butter and vanilla and beat until creamy. Serve over ice cream or cottage pudding.
(The sugar maple trees in Canada are tapped around March, just before the snow melts.)
For this recipe choose one of the following:
2 cups fresh berries plus 1/4 to 1/2 cup sugar, or
2 cups sliced rhubarb plus 1/2 cup brown sugar, or
2 cups pitted cherries plus 3/4 cup sugar
with 1 teaspoon almond extract, or
2 cups drained canned or frozen fruit
Add 1 tablespoon tapioca or cornstarch to thicken the fruit.
Place fruit in a 9-inch square cake pan.
Prepare a white cake batter and pour over the fruit. Bake for 35 minutes at 350º.
Serve warm or cold with Maple Cream Sauce.