BLUEBERRY SYRUP

Easily made, this tasty syrup can be drizzled on crêpes, ice cream, yoghurt or fruit.! Makes approximately 8 servings, can be kept in the fridge for 3 days.

6 tablespoons maple syrup 60 ml water 200 g (8 oz) blueberries Juice of one lemon (2-3 teaspoons)

In a small saucepan combine maple syrup, water, and blueberries. Simmer mixture over low heat, covered, for 5 minutes. Pour mixture through a sieve into a bowl, pressing on the solids to squeeze out all of the juice. Stir in lemon juice to taste. Reheat syrup or bring to room temperature before serving.

BLUEBERRY PECAN CRUMBLE

If you don’t have enough blueberries, toss in any other fruit like chopped apple, plums, peaches, bananas or pears.

100 g (4 oz) pecan pieces 100 g (4 oz) plain flour 120 g old-fashioned/rolled oats 100 g packed dark brown sugar 1 teaspoon ground cinnamon A pinch of salt 8 tablespoons chilled butter, cut into small pieces 400 g blueberries 1/2 lemon, juiced 1 tablespoon sugar 2 tablespoons plain flour

Preheat oven to 180°C, 350°F, gas mark 4. In a large bowl combine pecans, most of the flour, oats, brown sugar, salt and butter, and rub until combined and mixture resembles bread crumbs. Place the blueberries in a baking dish and squeeze the lemon juice over. Sprinkle with sugar, cinammon and the remaining flour, and toss to coat. Scatter the topping over the berries and bake until golden brown, about 45 minutes.