Grand Marnier Blueberry Consomme with Oven Cured Grapes and Mint
Equipment
- Cheese cloth and/or large coffee filters.
- Sheet pan and non stick pad or parchment paper and pan spray
Ingredients
- 2 to 3 Lb Fresh Blue Berries
- 1 Lb Organic Sugar
- 1/2 Cup Grand marnier
- 1/2 Cup Sweet White wine like Reisling
- 1/2 Cup Lime Juice
- Zest of 2 limes and 2 lemons
- 1/4 Cup Fresh Mint Sprigs, plus extra for garnishing
- For Grapes:
- 1/2 Lb Seasonal Grapes (preferably something unique like muscat or champagne grapes)
- 1/4 Cup Sugar
- 1 Tbsp Neutral oil like canola or vegetable oil
Instructions
- Preheat oven to 200.
- Toss grapes in sugar and oil to evenly coat. Then spread out on a non stick pad on a sheet pan. Slow roast at 200 degrees for about an hour. They should shrivel a bit. You don't want raisins. But, you do want them relatively firm to the touch. The purpose is to intensify the flavor. Allow to cool naturally. Refrigerate until service.
- Make the "consomme": Rough chop the Berries. and toss in a bowl with all the ingredients. Mix well. Allow to macerate for at least 2 hours in refrigeration. You can even do this overnight to get a really intense flavor.
- Carefully strain the liquid from the berries through cheesecloth or coffee filters for a really clear broth. The liquid is the soup. Don't press too hard on the mix or the liquid can get cloudy. Try to extract as much liquid as possible. This process can take hours. When you have enough to serve your guests, take the solids and cook them over low heat. Add a little more liquid. This will become a blueberry syrup you can use for a dessert topping. Blend it until smooth. You can use some to garnish the soup today or save it for future use.
- Serve the "Consomme in glasses so the color and clarity show through. Garnish with the grapes and syrup if desired or serve with other fruit. This goes well with a light cookie like a tuille also.