Lunchbox Blueberry Sundae Recipes

BLUEBERRY SUNDAE WITH CANDIED BACON

Steps:

• First, make the candied bacon. Heat oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment, lay out the rashers of bacon, then cover with another sheet of parchment and another baking tray to make the bacon flat. Cook for 20 mins until crisp, then remove the top tray and sheet of parchment. Brush with half the maple syrup and continue cooking for 5 mins more, turning over halfway through cooking and brushing with more syrup. Leave to cool on a wire rack, bending the rashers into an 'S' shape while still warm and malleable.
• For the blueberry compote, put 200g of the blueberries in a saucepan with the sugar and lemon juice. Bring to a fast simmer. Bubble for 5 mins until the berries pop and turn saucy and syrupy, then throw in the remaining blueberries and cook for 1-2 mins more. Remove from the heat and set aside to cool. Can be made ahead and chilled for up to 3 days.
• To assemble the sundaes, spoon a little compote into the bottom of 4 sundae glasses. Add a crumbled cookie, scoops of ice cream and some peanuts to each glass. Repeat the layers once more, then top with a piece of crispy candied bacon.

BLUEBERRY COBBLER SUNDAE

Steps:

• Scoop the ice cream into a small bowl. Ladle raspberry filling over ice cream and scatter on the blueberries. Spray on a generous amount of whipped cream and sprinkle with one teaspoon of chocolate shavings. Top it off with one maraschino cherry.

BLUEBERRY LEMONADE

Steps:

• For the blueberry syrup: Put the blueberries, sugar and lemon juice in a saucepan. Bring to a boil, stirring constantly, then reduce the heat and simmer until thick, 20 to 25 minutes.
• Strain the blueberries through a fine-mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold (or place the pan in a bowl of ice to chill down fast).
• For the lemonade: Mix the sugar with 6 cups of tap water and stir until the sugar is dissolved to make a simple syrup.
• Pour the lemon juice into a large vat. Pour in three-quarters of the simple syrup and 8 cups of water (give or take). Add the blueberry syrup, stir it around and then give it a taste. Add more simple syrup if it needs sweetness, or more water if it needs dilution. Top up with lots of ice before serving.

BLUEBERRY CRUMBLE SUNDAE

Steps:

• For the blueberry sauce: Combine the blueberries, granulated sugar and 1/2 cup water in a saucepan. Bring to a gentle boil and cook until the berries begin to burst, about 5 minutes. Stir together the cornstarch and 1 tablespoon water in a small bowl, then whisk into the berries. Bring to a boil to thicken the sauce, mashing with a wooden spoon or whisk. Pour into a container and let cool, then refrigerate until completely chilled, about 2 hours.
• For the crumble topping: Meanwhile, preheat the oven to 350 degrees F.
• Combine the flour, oats, pecans, granulated sugar, brown sugar and salt in a food processor and pulse to combine. Scatter in the butter pieces and pulse until the mixture resembles coarse crumbs. Add the heavy cream and egg yolks and pulse a few times just to combine.
• Pat the mixture into an 8-by-10-inch rectangle on a parchment-lined baking sheet. Bake until crisp with browned edges, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely, at least 15 minutes, then crumble.
• For the sundaes: To serve, layer the ice cream and blueberry sauce in tall glasses. Top with whipped cream and sprinkle with the crumble topping.

RED WHITE AND BLUEBERRY SUNDAES

Steps:

• Puree 2 baskets raspberries, preserves and 2 tablespoons brandy in blender. Strain into small bowl, pressing on solids.
• Stir 2 baskets blueberries, sugar, 1/4 cup water and lemon juice in heavy small saucepan over medium heat until sugar dissolves. Bring to boil. Reduce heat to low; simmer until sauce thickens slightly, about 10 minutes. Strain sauce into another small bowl. (Sauces can be made 3 days ahead. Cover separately; chill.)
• Beat whipping cream, powdered sugar and 1 1/2 tablespoons brandy in medium bowl until stiff peaks form. Chill until ready to use, up to 3 hours.
• Place 3 scoops of ice cream in each of 6 bowls. Top with remaining fresh berries. Drizzle with raspberry and blueberry sauces. Pipe or spoon whipped cream atop sundaes.

RED, WHITE AND BLUEBERRY SUNDAES

Steps:

• In medium bowl, beat jam, corn syrup and vinegar with wire whisk until smooth. Fold in blueberries and strawberries until coated.
• Scoop ice cream into 8 dessert bowls. Top with berry mixture. Garnish with white chocolate.

BLUEBERRY ALMOND PRALINE SUNDAE

Steps:

• Line a large baking sheet with foil, then lightly oil foil.
• Cook sugar with salt in a dry 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Immediately remove from heat and stir in almonds with a wooden spoon, then quickly pour onto baking sheet, spreading out mixture with back of spoon before it hardens.
• Cool praline on baking sheet 5 minutes, then break into large pieces. Put praline pieces in a heavy-duty sealable plastic bag and break into smaller pieces with a rolling pin.
• Bring jam, water, and lemon juice to a boil, stirring, over moderate heat. Add 1 1/2 cups blueberries and simmer until berries burst, 8 to 10 minutes. Add remaining 1 1/2 cups blueberries and simmer, stirring gently, just until heated through, about 2 minutes. Remove from heat and stir in almond extract.
• Top scoops of ice cream with warm blueberry sauce and praline.

BLUEBERRY SHORTCAKE SUNDAES

Steps:

• In a small saucepan, combine the sugar, cornstarch and cinnamon. Stir in water and blueberries until blended. Bring to a boil; cook and stir for 2-4 minutes or until thickened., Place cake slices on four dessert plates. Top each with ice cream and blueberry sauce.