This sauce keeps well in the refrigerator until ready to use, and is great for impromptu get-togethers. It’s wonderful over vanilla or lemon ice cream, blueberry sherbet, or on pound cake. Our good friends Cathy and Michael recently bought us a Cuisinart Ice Cream Maker and we are going to try making some vanilla ice cream or frozen yogurt for our first attempt. Thank you Cathy and Michael – we love you!!
Blueberry-Wine Dessert Sauce
1/2 cup Creme de Cassis (black currant liqueur)
1 Tablespoon cornstarch
3/4 cup dry white wine
1 Tablespoon lemon juice
1 Tablespoon butter
1-1/2 cups fresh or frozen blueberries
1. In a bowl, whisk together the liqueur and cornstarch, then add wine and lemon juice; set aside.
2. Melt the butter in a medium saucepan over medium heat; stir in liqueur mixture. Stir until thick and glossy, then stir in blueberries until they burst. Cool, then cover and chill until ready to use. Serves 6-8.