Blueberry Brittle with White Chocolate Ice Cream

By franny-2

Demerara sugar is an unrefined, coarse-grained brown sugar that gives an extra crunch to this excellent dessert.

Ingredients

• 3 3 3 cups (750 mL) blueberries
• 1/4 1/4 1/4 cup (50 mL) granulated sugar
• 2 2 2 tbsp (25 mL) all-purpose flour
• 1 1 1 tsp (5 mL) grated lemon rind
• Topping
• 3/4 3/4 3/4 cup (175 mL) all-purpose flour
• Pinch Pinch salt
• 1/2 1/2 1/2 tsp (2 mL) ground cinnamon
• 1/2 1/2 1/2 cup (125 mL) packed Demerara sugar
• 1/4 1/4 1/4 cup (50 mL) unsalted butter
• White Chocolate Ice Cream
• 1 1 1 cup (250 mL) grated white chocolate
• 2 2 2 tbsp (25 mL) whipping cream
• 2 2 2 cups (500 mL) vanilla ice cream, softened

Preparation

Step 1

1. Preheat oven to 350ºF (180ºC).

2. Toss blueberries with granulated sugar, flour and lemon rind. Place in a medium-sized buttered ovenproof dish.

3. Place flour, salt, cinnamon and Demerara sugar in food processor. Distribute butter over flour mixture. Process until the mixture resembles coarse bread crumbs. Sprinkle over fruit.

4. Bake for 35 to 40 minutes or until golden brown. Serve with White Chocolate Ice Cream.