Ingredients
- For the Blueberry Preserves:
- 2 cups blueberries
- 1/2 cup water
- 2/3 cup sugar, preferably superfine
- 1 tablespoon cornstarch
- 1 tablespoon water
- Juice and zest of 1 lime
- 1 teaspoon fresh thyme leaves, chopped, optional
- For the Biscuits:
- 4 prepared biscuits
- 10 ounces Wisconsin cheese curds
- 2 tablespoons fresh thyme
Instructions
- Place blueberries, water, and sugar in saucepan. Bring to boil. Lower heat to simmer and cook until berries soften and release some juices but keep their shape.
- While berries cook, dissolve cornstarch in water. Add to softened berries and continue to cook, stirring, until mixture thickens (if you like a thicker preserve, add additional cornstarch-water mixture).
- Remove from heat and taste for sweetness; stir additional sugar into mixture, if preferred, and stir until dissolved. Add lime juice, zest, and 1 teaspoon thyme, if using. Cool and refrigerate, bringing to room temperature at serving time.
- Heat oven or toaster oven to 350° F. Split biscuits in half. Top each half with cheese curds. Bake 5 minutes to toast biscuits and warm curds. Remove from oven. Top with blueberry preserves and thyme.
