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1
In a large saucepan, combine the blueberries, 1/4 cup sugar (or sugar substitute), and lemon juice.
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2
Cook, stirring all the while, over low heat until the sugar dissolves and the berries start to give off liquid- about 2 minutes Increase heat to medium-high and simmer until the berries have broken down- about 4 minutes.
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3
Stir in cinnamon, nutmeg and ground ginger.
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4
Strain the berry mixture through a fine mesh sieve, pushing hard on the solids to extract as much liquid as possible.
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5
Discard the solids- (You will have 1 to 1-1/2 cups liquid, depending on the juiciness of the berries).
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6
Refrigerate until well chilled, at least 1 hours.
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7
Chill 4 parfait, or tall wine glasses (use champagne flutes, if you have them, as an impressive touch for a formal dinner).
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8
In a large bowl, whip the cream with the remaining tbsp sugar (or sugar substitute) and the vanilla, until stiff.
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9
Stir 1/4 of the blueberry mixture into the cream to lighten and gently fold in the rest of the mixture.
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10
Spoon into the chilled glasses, cover, and refrigerate at least 2 hours, and up to 8 hours.
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11
Just before serving, garnish with a pinch of chopped ginger and a sprig of mint.
