Yield: 6 Servings
|½ cup||Brown sugar (up to)|
|4 tablespoons||Brandy or rum|
|Vanilla ice cream|
|1 can||Can blueberries; drained|
Melt butter in heavy skillet. Stir in brown sugar, stirring until it melts.
Add berries, stirring gently until heated through, about 1 minute. Sprinkle brandy over and ignite. Pour berries and liquid mixture over individual servings of ice cream. This is suitable to be prepared tableside in chafing dish.
MRS DAVID HENDERSON (GRACE)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .