Cantaloupe with wine blueberry sauce

Yield: 1 Servings

Measure Ingredient
½ cup Sugar
1 tablespoon Corn starch
3 Thin slices lemon
¾ cup Port wine; (is this kosher? if not, use red wine)
2 cups Blueberries
Firm vanilla ice cream; (or pareve)
Peeled cantaloupe rings

Source: Sweet Mania by Prange & Pauli Combine sugar,cornstarch,lemon slices & wine in a small saucepan. Simmer for about 5 minutes or until clear. Remove lemon slices, add blueberries & chill thoroughly. Spoon ice cream (pareve could be used) into cantaloupe rings & top with chilled blueberry mixture.

Left-over sauce may be kept covered in the refrigerator. You probably won`t have any leftover anyhow...

Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Aug 11, 1998, converted by MM_Buster v2.0l.

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