Enjoy the last of the season.

At a recent visit to a farmer’s market in Westport, CT, one of the booths passed out a blueberry ginger sauce recipe.  I had a sample and thought it was great.  As I was speaking to the woman at the booth, we were both speculating on what a great trifle it would make.  Sure enough, I went home and gave it a try!

Blueberry ginger sauce

• 4 cups blueberries
• 1 cup agave
• ½ tsp. peeled, finely grated fresh ginger
• Finely grated zest of 1 lemon

Place ingredients over high heat to bring to a boil, then reduce heat to low.  Simmer until thick and shiny, about 30 minutes.  Let  cool.

For trifle

• Combine 2 cups of ricotta cheese and ½ cup powdered sugar
• Roughly chop ½ cup gingersnaps
• Make or purchase a pound cake

Cut pound cake into small cubes and line the bottom of a trifle dish.  Cover the cubes with half of the ricotta mixture.  Next, add a layer of the cooled blueberry sauce.  Repeat once more, then top with the chopped gingersnaps.  I made mine in a 6” trifle dish (filled to the top – it really should have been made in a larger dish) and also made an individual serving in a mason jar as a taste for a special friend.

A photo of an individual sized serving of trifle packaged in a mason jar…perfect as a gift or a party favor.

Making an individual serving in a mason jar is also a great idea for a picnic, outdoor party, or as a favor…just make a mini version of your original dessert.

A photo of an individually packaged trifle in a mason jar…cut a small square of scrap fabric to place on top before screwing down the outer lid and add scraps of ribbon. Here I added a sand dollar as a symbol of summer :)

After making the trifle,  I had plenty of sauce leftover – a great topping for pancakes, waffles or a good vanilla or ginger ice cream :)

Enjoy!  Thanks for visiting, Jackie