Sunday Recipe for 9-5-10

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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.

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