When Grade B is better than Grade A

Returning from a great weekend spent north of the 45th parallel, I've got maple on my mind and now would like to share this refreshing dessert. I first encountered this recipe by Paul Grimes in the July 2009 issue of Gourmet, and here I have added a healthier Greek yogurt option in place of whipped cream as well as a mint garnish. Grade B maple syrup, if you've never tried it, is in another league from Grade A syrup. It's darker in color and has a sharper maple flavor that lends itself well to the blueberries and ginger of this parfait. It's not too hard to find in New England, but most specialty stores or organic food stores will carry Grade B. It's worth it.

Maple Blueberry Parfait

adapted from Paul Grimes, Gourmet

serves 6

1 to 1-1/4 lbs blueberries

3/4 cup real maple syrup (Grade B is best)

1 cup heavy cream or 1 cup fat-free Greek yogurt

1 tsp lemon juice

6 oz ginger snaps or thins, crumbled

6 fresh mint leaves

Cook 2 1/4 cups (3/4 pound) blueberries with 1/2 cup maple syrup in a 2-quart heavy saucepan over 

medium heat, stirring occasionally, until blueberries have burst, 3 to 8 minutes. Cool in an ice bath, stirring occasionally.

While blueberry mixture cools, beat cream with remaining 1/4 cup maple syrup in a bowl using an electric mixer until it just holds stiff peaks. N.B. if using Greek yogurt, beating is not necessary, but fully incorporate the 1/4 cup maple syrup into yogurt.

Stir lemon juice and remaining blueberries into cooled blueberry-maple mixture. Spoon about 2 tablespoons blueberry mixture into each of 6 glasses and top with half of crumbled cookies and half of whipped cream. Repeat layering of remaining blueberry mixture, crumbled cookies, and whipped cream. Garnish each parfait with a mint leaf.