This week, Agatha’s sharing a blueberry basil sauce that’s sure to be the MVP at your next brunch gathering.
“My friends were sitting around the long wooden harvest table–listening to the birds and enjoying the morning cottage country sun. The plan was hallah (from Don’s Bakery–a Bala tradition!) french toast with honey laced ricotta. Suddenly, panic ensued…there wasn’t enough maple syrup to go around! Never fear, blueberries are here! Fortunately, we had purchased a pint from Hewitt’s farmstand on our way up. Turns out, french toast is the perfect vessel for this wild sauce!“
- 1 quart wild Ontario blueberries
- 6 leaves of Ontario thai basil
- 2 tbsp Ontario maple syrup
- 1 orange, juiced
- Toss half the blueberries in a small sauce pan along with the maple syrup. Heat on medium heat until the berries release their juices.
- Remove from heat once juices have been released. Stir in whole basil leaves, orange juice and remaining blueberries while sauce is still warm.
- Serve warm.
About Taste Tested
From the farm to the table, it’s easy to be inspired by Ontario’s endless parade of edibles. With “Taste Tested“, OCTA’s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what’s on our table – literally!