Yield: 1 Servings
|1 tablespoon||Corn starch|
|3||Thin slices lemon|
|¾ cup||Port wine; (is this kosher? if not, use red wine)|
|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.