We hand-picked Nova Scotia wild blueberries last week.
They're so tiny. So juicy. So flavourful.
Sorry highbush beauties.
I adore you but my heart belongs to these exquisite little darlings.
I simmered 1 cup of wild blueberries with 3 tbsp. of sugar and 2 star anise pods until thick - about 15 minutes. I made my 6-Minute Microwave Lemon Curd but substituted 3 tangerines for the lemons. I whisked a small batch of unsweetened whipped cream. I opened a package of pre-made meringues. I crumbled a meringue, mixed the pieces with some whipped cream, then topped with dollops of blueberries and curd.
Gorgeous blue ceramic plate handmade by Kelsey Watson in Inverness, Cape Breton. Please visit Kelsey's Instagram page for more information - www.instagram.com/potsbykw