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  Blueberry Stacks for Two



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6—3” rounds of puff pastry, baked and cooled
1/2 cup ricotta cheese, part skim
2 cups blueberries, fresh or frozen
8 dried apricots, quartered
1 teaspoon lemon zest
1/2 cup water
1/2 cup honey
2 stems fresh rosemary
8 fresh mint leaves, sliced in chiffonade
1/2 cup fresh berries (optional)

Warm honey in small saucepan, add rosemary
and pound with a wooden spoon to release
the flavor. Remove from heat. Steep at least
15 minutes, but no longer than 1 hour. Strain
and cool.
Mix ricotta with 1 Tablespoon of cool honey.

Stew blueberries, apricots, lemon zest and
water for 30 minutes on low heat. Stir and
check water level every ten minutes. After
30 minutes, remove from heat and allow to
cool slightly.
Now comes the fun part—stacking your dessert
to taste! Here’s a suggested stacking
order—top to bottom:
Chiffonade of Fresh Mint
Drizzle of Rosemary Honey
Fresh blueberries (optional)
Stewed berries and apricots
Puff Pastry Round
Puff Pastry Round
Stewed Berries and Apricots
Ricotta filling
Puff Pastry Round
Drizzle of Rosemary Honey on plate